Entrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests.
6 Delicious Thanksgiving Turkey Leftover Recipes
A Classic Thanksgiving Menu with Tasteful Twists
Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie
Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney
Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger
Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme
Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère
Soft and Buttery Sweet Potato Dinner Rolls
Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs
Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs
Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table
Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor
window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_104036": {
"type": "attachments",
"id": "bayareabites_104036",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "104036",
"found": true
},
"parent": 103945,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/leftovers1920-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/leftovers1920-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/leftovers1920-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/leftovers1920-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/leftovers1920.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/leftovers1920-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/leftovers1920-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/leftovers1920-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/leftovers1920-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/leftovers1920-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/leftovers1920-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/leftovers1920-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/leftovers1920-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/leftovers1920-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/leftovers1920-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1448421793,
"modified": 1448421910,
"caption": "Thanksgiving Turkey Leftovers",
"description": "Thanksgiving Turkey Leftovers",
"title": "Thanksgiving Turkey Leftovers",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103674": {
"type": "attachments",
"id": "bayareabites_103674",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103674",
"found": true
},
"parent": 102978,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1-1000x576.jpg",
"width": 1000,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1-400x266.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1.jpg",
"width": 1000,
"height": 666
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1447203935,
"modified": 1448163893,
"caption": "Thanksgiving menu 2015",
"description": null,
"title": "THANKSGIVING-centerpiece1000 (1)",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103382": {
"type": "attachments",
"id": "bayareabites_103382",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103382",
"found": true
},
"parent": 102917,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1447101827,
"modified": 1447102780,
"caption": "Classic Spiced Maple Pumpkin Pie",
"description": "Classic Spiced Maple Pumpkin Pie",
"title": "Classic Spiced Maple Pumpkin Pie",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_102984": {
"type": "attachments",
"id": "bayareabites_102984",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "102984",
"found": true
},
"parent": 102972,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1446772549,
"modified": 1446772612,
"caption": "Sweet and Tangy Cranberry-Apple Chutney",
"description": "Sweet and Tangy Cranberry-Apple Chutney",
"title": "Sweet and Tangy Cranberry-Apple Chutney",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103276": {
"type": "attachments",
"id": "bayareabites_103276",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103276",
"found": true
},
"parent": 103172,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1447042131,
"modified": 1447042308,
"caption": "Roasted Butternut Squash Soup with Apples",
"description": "Roasted Butternut Squash Soup with Apples",
"title": "Roasted Butternut Squash Soup with Apples",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103235": {
"type": "attachments",
"id": "bayareabites_103235",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103235",
"found": true
},
"parent": 103164,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1447023835,
"modified": 1447024300,
"caption": "Roast Carrots and Parsnips with Honey and Thyme",
"description": "Roast Carrots and Parsnips with Honey and Thyme",
"title": "Roast Carrots and Parsnips with Honey and Thyme",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103086": {
"type": "attachments",
"id": "bayareabites_103086",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103086",
"found": true
},
"parent": 102926,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1446851832,
"modified": 1446852126,
"caption": "Brussels Sprouts Gratin with Bacon and Gruyere",
"description": "Brussels Sprouts Gratin with Bacon and Gruyere",
"title": "Brussels Sprouts Gratin with Bacon and Gruyere",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103124": {
"type": "attachments",
"id": "bayareabites_103124",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103124",
"found": true
},
"parent": 102921,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1446863042,
"modified": 1447184944,
"caption": "Soft and Buttery Sweet Potato Dinner Rolls",
"description": "Soft and Buttery Sweet Potato Dinner Rolls",
"title": "Soft and Buttery Sweet Potato Dinner Rolls",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103253": {
"type": "attachments",
"id": "bayareabites_103253",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103253",
"found": true
},
"parent": 102919,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1447031514,
"modified": 1447032189,
"caption": "Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs",
"description": "Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs",
"title": "Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_102955": {
"type": "attachments",
"id": "bayareabites_102955",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "102955",
"found": true
},
"parent": 102914,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final1-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final1-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final1.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final1-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final1-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final1-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final1-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final1-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1446605937,
"modified": 1446606081,
"caption": "Dry-Brined Herbed Roast Turkey",
"description": "Dry-Brined Herbed Roast Turkey",
"title": "Dry-Brined Herbed Roast Turkey",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_90348": {
"type": "attachments",
"id": "bayareabites_90348",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "90348",
"found": true
},
"parent": 90334,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/butter-medley.jpg",
"width": 1000,
"height": 224
}
},
"publishDate": 1416874038,
"modified": 1416874038,
"caption": "Three variations on compound butter that will all make great additions to the Thanksgiving table. Photos: Kate Williams",
"description": null,
"title": "butter-medley",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_89944": {
"type": "attachments",
"id": "bayareabites_89944",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89944",
"found": true
},
"parent": 89937,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/plated-caramels-1.jpg",
"width": 1000,
"height": 618
}
},
"publishDate": 1415686707,
"modified": 1415686707,
"caption": "Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams",
"description": null,
"title": "plated caramels 1",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
},
"katewilliams": {
"type": "authors",
"id": "5485",
"meta": {
"index": "authors_1716337520",
"id": "5485",
"found": true
},
"name": "Kate Williams",
"firstName": "Kate",
"lastName": "Williams",
"slug": "katewilliams",
"email": "williaka@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.",
"avatar": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twitter": "KateHWilliams",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kate Williams | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/katewilliams"
}
},
"pagesReducer": {
"bayareabites_series_thanksgiving-recipes": {
"type": "terms",
"id": "bayareabites_15012",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15012",
"score": 15.2410965
},
"featImg": null,
"name": "Thanksgiving Recipes",
"description": "\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1.jpg\" alt=\"THANKSGIVING-centerpiece1000 (1)\" width=\"1000\" height=\"666\" class=\"aligncenter size-full wp-image-103674\" />\r\n\r\nEntrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests. ",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Entrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests.",
"title": "Thanksgiving Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99342,
"slug": "thanksgiving-recipes",
"isLoading": false,
"title": "Thanksgiving Recipes",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 3
},
"blocks": [
{
"blockName": "kqed/company-paragraph",
"content": "\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1.jpg\" alt=\"THANKSGIVING-centerpiece1000 (1)\" width=\"1000\" height=\"666\" class=\"aligncenter size-full wp-image-103674\" />\r\n\r\nEntrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests. "
},
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?series=thanksgiving-recipes",
"seeMore": false,
"paginated": true,
"page": 3
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_103945": {
"type": "posts",
"id": "bayareabites_103945",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "103945",
"score": null,
"sort": [
1448472269000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1448472269,
"format": "standard",
"disqusTitle": "6 Delicious Thanksgiving Turkey Leftover Recipes",
"title": "6 Delicious Thanksgiving Turkey Leftover Recipes",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>Think you had enough turkey on Thanksgiving? Think again! With these deliciously enticing recipes for turkey leftovers, you’ll want to make a second turkey just so you can try them all. From brunch (turkey and sweet potato hash) to lunch (two different internationally-inspired soups to warm your soul) to dinner (think winter comfort fare), you and your family will gobble these dishes up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg/\">\u003cstrong>Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)\u003c/strong>\u003c/a>\u003cbr>\nTurkey for breakfast? Use up your leftovers with this heavenly hash--a delicious combination of root veggies, spices, roasted peppers, and corn--and top it all off with a fried egg.\u003c/p>\n\u003cfigure id=\"attachment_103074\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg/\">\u003cimg class=\"size-full wp-image-103074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-1920.jpg\" alt=\"Morning-After Turkey Breakfast Hash with Sweet Potatoes and Roasted Peppers (and a fried egg!).\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Morning-After Turkey Breakfast Hash with Sweet Potatoes and Roasted Peppers (and a fried egg!). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">\u003cstrong>Beak-to-Tail Eating: Make a Big Pot of Thanksgiving Turkey Stock\u003c/strong>\u003c/a>\u003cbr>\nDon’t toss out that turkey carcass yet! Get every last bit of flavor out of your bird by slowly simmering it on the stovetop and making a delicious, rich stock that you can use for months.\u003c/p>\n\u003cfigure id=\"attachment_103483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">\u003cimg class=\"size-full wp-image-103483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-cooked.jpg\" alt=\"Big Pot of Thanksgiving Turkey Stock.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Pot of Thanksgiving Turkey Stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/18/thanksgiving-leftovers-mexican-turkey-tortilla-soup-with-lime-and-chile/\">\u003cstrong>Thanksgiving Leftovers: Mexican Turkey Tortilla Soup with Lime and Chile\u003c/strong>\u003c/a>\u003cbr>\nThe bright flavors of lime and chile make this brothy Mexican-style soup a welcome change from heavy holiday foods. Plus it’s a great way to use up leftover turkey!\u003c/p>\n\u003cfigure id=\"attachment_103530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/18/thanksgiving-leftovers-mexican-turkey-tortilla-soup-with-lime-and-chile/\">\u003cimg class=\"size-full wp-image-103530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortillasoup-final-above.jpg\" alt=\"Mexican Turkey Tortilla Soup with Lime and Chile.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mexican Turkey Tortilla Soup with Lime and Chile. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/19/thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce/\">\u003cstrong>Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\u003c/strong>\u003c/a>\u003cbr>\nMake a big batch of these tomatillo-sauced cheese and turkey stuffed enchiladas and you might outshine your Thanksgiving meal. Your family will certainly thank you!\u003c/p>\n\u003cfigure id=\"attachment_103505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/19/thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce/\">\u003cimg class=\"size-full wp-image-103505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-finish-above.jpg\" alt=\"Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/21/thanksgiving-leftovers-turkey-and-mushroom-shepherds-pie-with-mashed-potato-crust/\">\u003cstrong>Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust\u003c/strong>\u003c/a>\u003cbr>\nJust because you just feasted on Thanksgiving dinner doesn’t mean you aren’t still hungry! Use up your leftover turkey and mashed potatoes in this hearty pot pie...we’re sure you can find room for it.\u003c/p>\n\u003cfigure id=\"attachment_103454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/21/thanksgiving-leftovers-turkey-and-mushroom-shepherds-pie-with-mashed-potato-crust/\">\u003cimg class=\"size-full wp-image-103454\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-final1.jpg\" alt=\"Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>enchiladas, leftovers, soup, thanksgiving, tortilla soup, turkey, turkey hash, turkey soup, turkey stock\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/22/thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono/\">\u003cstrong>Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)\u003c/strong>\u003c/a>\u003cbr>\nHere’s a quick and easy way to use up that leftover turkey in a silky, lemony soup that is both comforting and elegant.\u003c/p>\n\u003cfigure id=\"attachment_103561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/22/thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono/\">\u003cimg class=\"size-full wp-image-103561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-final6.jpg\" alt=\"Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "103945 http://ww2.kqed.org/bayareabites/?p=103945",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/25/6-delicious-thanksgiving-turkey-leftover-recipes/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 417,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1571961969,
"excerpt": "Think you had enough turkey on Thanksgiving? Think again! With these deliciously enticing recipes for turkey leftovers, you’ll want to make a second turkey just so you can try them all.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Think you had enough turkey on Thanksgiving? Think again! With these deliciously enticing recipes for turkey leftovers, you’ll want to make a second turkey just so you can try them all.",
"title": "6 Delicious Thanksgiving Turkey Leftover Recipes | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "6 Delicious Thanksgiving Turkey Leftover Recipes",
"datePublished": "2015-11-25T09:24:29-08:00",
"dateModified": "2019-10-24T17:06:09-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "6-delicious-thanksgiving-turkey-leftover-recipes",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-leftovers/",
"source": "Holiday Leftover Recipes",
"path": "/bayareabites/103945/6-delicious-thanksgiving-turkey-leftover-recipes",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Think you had enough turkey on Thanksgiving? Think again! With these deliciously enticing recipes for turkey leftovers, you’ll want to make a second turkey just so you can try them all. From brunch (turkey and sweet potato hash) to lunch (two different internationally-inspired soups to warm your soul) to dinner (think winter comfort fare), you and your family will gobble these dishes up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg/\">\u003cstrong>Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)\u003c/strong>\u003c/a>\u003cbr>\nTurkey for breakfast? Use up your leftovers with this heavenly hash--a delicious combination of root veggies, spices, roasted peppers, and corn--and top it all off with a fried egg.\u003c/p>\n\u003cfigure id=\"attachment_103074\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg/\">\u003cimg class=\"size-full wp-image-103074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-1920.jpg\" alt=\"Morning-After Turkey Breakfast Hash with Sweet Potatoes and Roasted Peppers (and a fried egg!).\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Morning-After Turkey Breakfast Hash with Sweet Potatoes and Roasted Peppers (and a fried egg!). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">\u003cstrong>Beak-to-Tail Eating: Make a Big Pot of Thanksgiving Turkey Stock\u003c/strong>\u003c/a>\u003cbr>\nDon’t toss out that turkey carcass yet! Get every last bit of flavor out of your bird by slowly simmering it on the stovetop and making a delicious, rich stock that you can use for months.\u003c/p>\n\u003cfigure id=\"attachment_103483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">\u003cimg class=\"size-full wp-image-103483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-cooked.jpg\" alt=\"Big Pot of Thanksgiving Turkey Stock.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Pot of Thanksgiving Turkey Stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/18/thanksgiving-leftovers-mexican-turkey-tortilla-soup-with-lime-and-chile/\">\u003cstrong>Thanksgiving Leftovers: Mexican Turkey Tortilla Soup with Lime and Chile\u003c/strong>\u003c/a>\u003cbr>\nThe bright flavors of lime and chile make this brothy Mexican-style soup a welcome change from heavy holiday foods. Plus it’s a great way to use up leftover turkey!\u003c/p>\n\u003cfigure id=\"attachment_103530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/18/thanksgiving-leftovers-mexican-turkey-tortilla-soup-with-lime-and-chile/\">\u003cimg class=\"size-full wp-image-103530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortillasoup-final-above.jpg\" alt=\"Mexican Turkey Tortilla Soup with Lime and Chile.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mexican Turkey Tortilla Soup with Lime and Chile. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/19/thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce/\">\u003cstrong>Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\u003c/strong>\u003c/a>\u003cbr>\nMake a big batch of these tomatillo-sauced cheese and turkey stuffed enchiladas and you might outshine your Thanksgiving meal. Your family will certainly thank you!\u003c/p>\n\u003cfigure id=\"attachment_103505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/19/thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce/\">\u003cimg class=\"size-full wp-image-103505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-finish-above.jpg\" alt=\"Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/21/thanksgiving-leftovers-turkey-and-mushroom-shepherds-pie-with-mashed-potato-crust/\">\u003cstrong>Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust\u003c/strong>\u003c/a>\u003cbr>\nJust because you just feasted on Thanksgiving dinner doesn’t mean you aren’t still hungry! Use up your leftover turkey and mashed potatoes in this hearty pot pie...we’re sure you can find room for it.\u003c/p>\n\u003cfigure id=\"attachment_103454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/21/thanksgiving-leftovers-turkey-and-mushroom-shepherds-pie-with-mashed-potato-crust/\">\u003cimg class=\"size-full wp-image-103454\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-final1.jpg\" alt=\"Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>enchiladas, leftovers, soup, thanksgiving, tortilla soup, turkey, turkey hash, turkey soup, turkey stock\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/22/thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono/\">\u003cstrong>Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)\u003c/strong>\u003c/a>\u003cbr>\nHere’s a quick and easy way to use up that leftover turkey in a silky, lemony soup that is both comforting and elegant.\u003c/p>\n\u003cfigure id=\"attachment_103561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/22/thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono/\">\u003cimg class=\"size-full wp-image-103561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-final6.jpg\" alt=\"Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/103945/6-delicious-thanksgiving-turkey-leftover-recipes",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15149",
"bayareabites_15012",
"bayareabites_15101"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_15073",
"bayareabites_8811",
"bayareabites_546",
"bayareabites_439",
"bayareabites_530",
"bayareabites_2962",
"bayareabites_15077",
"bayareabites_543",
"bayareabites_3041",
"bayareabites_15108",
"bayareabites_15074"
],
"featImg": "bayareabites_104036",
"label": "source_bayareabites_103945"
},
"bayareabites_103942": {
"type": "posts",
"id": "bayareabites_103942",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "103942",
"score": null,
"sort": [
1448295864000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1448295864,
"format": "standard",
"disqusTitle": "A Classic Thanksgiving Menu with Tasteful Twists",
"title": "A Classic Thanksgiving Menu with Tasteful Twists",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Whether you want to stick to the classics, or mix things up this year, we’ve got you covered with all-new recipes to make your Thanksgiving feast amazing. Start off with a velvety butternut squash and apple soup, but make sure to leave room for the star of the show: a perfectly roasted traditional turkey braised with butter and herbs. Serve it up with savory mushroom stuffing, a decadent Brussels sprouts gratin studded with bacon, and honey-roasted root vegetables. Buttery sweet potato dinner rolls and a sweet-tangy cranberry apple chutney will round out the meal. But don’t think we’d leave you without the most classic of all Thanksgiving desserts: custardy pumpkin maple pie with plenty of whipped cream!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\">\u003cstrong>Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger\u003c/strong>\u003c/a>\u003cbr>\nStart your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream.\u003c/p>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal.jpg\" alt=\"Roasted Butternut Squash Soup with Apples.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Butternut Squash Soup with Apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs\u003c/strong>\u003c/a>\u003cbr>\nLooking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\u003c/p>\n\u003cfigure id=\"attachment_102956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cimg class=\"size-full wp-image-102956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-roasted-final1.jpg\" alt=\"Dry-Brined Herbed Roast Turkey.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry-Brined Herbed Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs\u003c/strong>\u003c/a>\u003cbr>\nEarthy, savory bread stuffing that’s good enough to eat all on its own? That’s what we want on our Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_103252\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/\">\u003cimg class=\"size-full wp-image-103252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-finish.jpg\" alt=\"Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\">\u003cstrong>Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère\u003c/strong>\u003c/a>\u003cbr>\nFlecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.\u003c/p>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/\">\u003cstrong>Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme\u003c/strong>\u003c/a>\u003cbr>\nThis simple Thanksgiving side dish makes the most of colorful seasonal root vegetables.\u003c/p>\n\u003cfigure id=\"attachment_103234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/\">\u003cimg class=\"size-full wp-image-103234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-finish2.jpg\" alt=\"Roast Carrots and Parsnips with Honey and Thyme.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Carrots and Parsnips with Honey and Thyme. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/11/homemade-thanksgiving-tender-buttery-sweet-potato-dinner-rolls/\">\u003cstrong>Homemade Thanksgiving: Soft and Buttery Sweet Potato Dinner Rolls\u003c/strong>\u003c/a>\u003cbr>\nComplete your Thanksgiving feast with these buttery dinner rolls made with smashed sweet potatoes.\u003c/p>\n\u003cfigure id=\"attachment_103133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/11/homemade-thanksgiving-tender-buttery-sweet-potato-dinner-rolls/\">\u003cimg class=\"size-full wp-image-103133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2.jpg\" alt=\"Soft and Buttery Sweet Potato Dinner Rolls.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soft and Buttery Sweet Potato Dinner Rolls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/\">\u003cstrong>Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney\u003c/strong>\u003c/a>\u003cbr>\nNo Thanksgiving meal is complete without cranberry sauce in some guise. This tangy version is excellent alongside turkey and all the trimmings.\u003c/p>\n\u003cfigure id=\"attachment_102985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/\">\u003cimg class=\"size-full wp-image-102985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-finish.jpg\" alt=\"Sweet and Tangy Cranberry-Apple Chutney.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Tangy Cranberry-Apple Chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">\u003cstrong>Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie\u003c/strong>\u003c/a>\u003cbr>\nSweet custardy pumpkin pie topped with whipped cream is the traditional favorite for dessert following a Thanksgiving Day feast. You’ll want to save room for this one.\u003c/p>\n\u003cfigure id=\"attachment_103365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">\u003cimg class=\"size-full wp-image-103365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish.jpg\" alt=\"Classic Spiced Maple Pumpkin Pie\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Spiced Maple Pumpkin Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "103942 http://ww2.kqed.org/bayareabites/?p=103942",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/23/a-classic-thanksgiving-menu-with-tasteful-twists/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 467,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1571961991,
"excerpt": "Whether you want to stick to the classics, or mix things up this year, we’ve got you covered with all-new recipes to make your Thanksgiving feast amazing.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Whether you want to stick to the classics, or mix things up this year, we’ve got you covered with all-new recipes to make your Thanksgiving feast amazing.",
"title": "A Classic Thanksgiving Menu with Tasteful Twists | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Classic Thanksgiving Menu with Tasteful Twists",
"datePublished": "2015-11-23T08:24:24-08:00",
"dateModified": "2019-10-24T17:06:31-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-classic-thanksgiving-menu-with-tasteful-twists",
"status": "publish",
"path": "/bayareabites/103942/a-classic-thanksgiving-menu-with-tasteful-twists",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you want to stick to the classics, or mix things up this year, we’ve got you covered with all-new recipes to make your Thanksgiving feast amazing. Start off with a velvety butternut squash and apple soup, but make sure to leave room for the star of the show: a perfectly roasted traditional turkey braised with butter and herbs. Serve it up with savory mushroom stuffing, a decadent Brussels sprouts gratin studded with bacon, and honey-roasted root vegetables. Buttery sweet potato dinner rolls and a sweet-tangy cranberry apple chutney will round out the meal. But don’t think we’d leave you without the most classic of all Thanksgiving desserts: custardy pumpkin maple pie with plenty of whipped cream!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\">\u003cstrong>Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger\u003c/strong>\u003c/a>\u003cbr>\nStart your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream.\u003c/p>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal.jpg\" alt=\"Roasted Butternut Squash Soup with Apples.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Butternut Squash Soup with Apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs\u003c/strong>\u003c/a>\u003cbr>\nLooking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\u003c/p>\n\u003cfigure id=\"attachment_102956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cimg class=\"size-full wp-image-102956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-roasted-final1.jpg\" alt=\"Dry-Brined Herbed Roast Turkey.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry-Brined Herbed Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs\u003c/strong>\u003c/a>\u003cbr>\nEarthy, savory bread stuffing that’s good enough to eat all on its own? That’s what we want on our Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_103252\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/\">\u003cimg class=\"size-full wp-image-103252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-finish.jpg\" alt=\"Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\">\u003cstrong>Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère\u003c/strong>\u003c/a>\u003cbr>\nFlecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.\u003c/p>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/\">\u003cstrong>Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme\u003c/strong>\u003c/a>\u003cbr>\nThis simple Thanksgiving side dish makes the most of colorful seasonal root vegetables.\u003c/p>\n\u003cfigure id=\"attachment_103234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/\">\u003cimg class=\"size-full wp-image-103234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-finish2.jpg\" alt=\"Roast Carrots and Parsnips with Honey and Thyme.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Carrots and Parsnips with Honey and Thyme. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/11/homemade-thanksgiving-tender-buttery-sweet-potato-dinner-rolls/\">\u003cstrong>Homemade Thanksgiving: Soft and Buttery Sweet Potato Dinner Rolls\u003c/strong>\u003c/a>\u003cbr>\nComplete your Thanksgiving feast with these buttery dinner rolls made with smashed sweet potatoes.\u003c/p>\n\u003cfigure id=\"attachment_103133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/11/homemade-thanksgiving-tender-buttery-sweet-potato-dinner-rolls/\">\u003cimg class=\"size-full wp-image-103133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2.jpg\" alt=\"Soft and Buttery Sweet Potato Dinner Rolls.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soft and Buttery Sweet Potato Dinner Rolls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/\">\u003cstrong>Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney\u003c/strong>\u003c/a>\u003cbr>\nNo Thanksgiving meal is complete without cranberry sauce in some guise. This tangy version is excellent alongside turkey and all the trimmings.\u003c/p>\n\u003cfigure id=\"attachment_102985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/\">\u003cimg class=\"size-full wp-image-102985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-finish.jpg\" alt=\"Sweet and Tangy Cranberry-Apple Chutney.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Tangy Cranberry-Apple Chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">\u003cstrong>Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie\u003c/strong>\u003c/a>\u003cbr>\nSweet custardy pumpkin pie topped with whipped cream is the traditional favorite for dessert following a Thanksgiving Day feast. You’ll want to save room for this one.\u003c/p>\n\u003cfigure id=\"attachment_103365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">\u003cimg class=\"size-full wp-image-103365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish.jpg\" alt=\"Classic Spiced Maple Pumpkin Pie\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Spiced Maple Pumpkin Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/103942/a-classic-thanksgiving-menu-with-tasteful-twists",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_2898",
"bayareabites_9904",
"bayareabites_2996",
"bayareabites_15072",
"bayareabites_15071",
"bayareabites_1587",
"bayareabites_15032",
"bayareabites_13923",
"bayareabites_530",
"bayareabites_2962",
"bayareabites_543"
],
"featImg": "bayareabites_103674",
"label": "bayareabites_15012"
},
"bayareabites_102917": {
"type": "posts",
"id": "bayareabites_102917",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "102917",
"score": null,
"sort": [
1447686006000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447686006,
"format": "image",
"disqusTitle": "Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie",
"title": "Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>For me, no Thanksgiving feast is complete without a big ol' slice of pumpkin pie topped with whipped cream. No matter where I spend Thanksgiving, I always make this pie. (Even when I’ve spent Thanksgiving in Scotland where no one understands the holiday and my awesome in-laws humor me by hosting a Thanksgiving dinner on the following Saturday. I still make this pie with my can of pumpkin that I’ve carried thousands of miles just for this treat.)\u003c/p>\n\u003cp>This particular recipe is the one I’ve tweaked and finessed for what seems like my entire life. It has a nice balance of spices which I add individually rather than using “pumpkin pie spice” mix. That way, I can amp up the ginger and forgo the cloves (I'm not a fan.) I also always make it with canned pumpkin because I find that it's less watery and more consistent in texture than using a fresh pumpkin (see \u003cstrong>Note\u003c/strong> below if you want to make your own puree). Just don’t grab the can that is labeled “pumpkin pie filling” as that is pre-spiced.\u003c/p>\n\u003cp>I always make homemade pie dough—for this and any pie I’m going to take the time and effort to bake—and I urge you to do the same. It’s not as hard as you think, and you can make it up to 3 months in advance and freeze it (just thaw it out overnight and then roll it out.) It makes a world of difference in your finished pie.\u003c/p>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> If you do want to use fresh pumpkin puree, just find a small Sugar Pie pumpkin, cut it into wedges, scoop out the seeds, and roast it on a baking sheet at 375F until it is very tender. Scoop out the soft pumpkin flesh, puree it in a food processor and measure out just less than 2 cups puree.\u003c/p>\n\u003cp>Don’t forget the whipped cream!\u003c/p>\n\u003cfigure id=\"attachment_103365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-finish.jpg\" alt=\"Classic Spiced Maple Pumpkin Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Spiced Maple Pumpkin Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Classic Spiced Maple Pumpkin Pie\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Flaky Pie Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>7 tbsp very cold unsalted butter, cut into cubes\u003c/li>\n\u003cli>6–7 tbsp very cold water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Spiced Maple Pumpkin Filling\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (15 oz) can pumpkin puree (not pie filling)\u003c/li>\n\u003cli>1/3 cup firmly packed light brown sugar\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>2 tbsp all-purpose flour\u003c/li>\n\u003cli>1 tbsp vanilla extract\u003c/li>\n\u003cli>1 tsp ground cinnamon\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>Whipped cream, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>\u003cstrong>Prepare the pie dough:\u003c/strong> In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle 6 tablespoons water over the flour mixture, then process just until the mixture starts to come together (if it still seems dry add an additional tablespoon). Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74436,74435\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out the dough disk into a round about 12 inches in diameter and about 1/8-inch thick. Line a 9-inch pie pan or dish; trim the dough to leave a 1-inch overhang. Fold the overhang underneath itself, and flute the dough edge. Place the lined pie dish into the refrigerator to chill for about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"103376,103377,103362,103374,103368,103375,103373,103372,103371,103358,103357,103354\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat to 400°F. Line the pie shell with foil and fill with pie weights or dried beans. Bake until the dough starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is very lightly golden, about 5 minutes. Remove from the oven and reduce the oven temperature to 350°F.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"103369,103361,103360\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the pumpkin puree, brown sugar, maple syrup, milk, cream eggs, flour, spices, and salt until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"103364,103370,103366,103381\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the filling into the partially baked crust (depending on how deep your pie shell is, you may or may not be able to pour all of the filling into the shell, just fill as much as possible without overflowing). Bake until the filling is set but still jiggles slightly in the center when nudged, about 45 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-filling-prebake.jpg\" alt=\"Pour the filling into the partially baked crust.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the filling into the partially baked crust. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Let cool on a wire rack for at least 1 hour before serving. Once cooled to room temperature you can refrigerate the pie for up to 2 days before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103383\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1.jpg\" alt=\"Let cool on a wire rack for at least 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on a wire rack for at least 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "102917 http://ww2.kqed.org/bayareabites/?p=102917",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 905,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1571962099,
"excerpt": "Sweet custardy pumpkin pie topped with whipped cream is the traditional favorite for dessert following a Thanksgiving Day feast. You’ll want to save room for this one. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sweet custardy pumpkin pie topped with whipped cream is the traditional favorite for dessert following a Thanksgiving Day feast. You’ll want to save room for this one. ",
"title": "Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie",
"datePublished": "2015-11-16T07:00:06-08:00",
"dateModified": "2019-10-24T17:08:19-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "thanksgiving-dessert-classic-spiced-maple-pumpkin-pie",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"path": "/bayareabites/102917/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For me, no Thanksgiving feast is complete without a big ol' slice of pumpkin pie topped with whipped cream. No matter where I spend Thanksgiving, I always make this pie. (Even when I’ve spent Thanksgiving in Scotland where no one understands the holiday and my awesome in-laws humor me by hosting a Thanksgiving dinner on the following Saturday. I still make this pie with my can of pumpkin that I’ve carried thousands of miles just for this treat.)\u003c/p>\n\u003cp>This particular recipe is the one I’ve tweaked and finessed for what seems like my entire life. It has a nice balance of spices which I add individually rather than using “pumpkin pie spice” mix. That way, I can amp up the ginger and forgo the cloves (I'm not a fan.) I also always make it with canned pumpkin because I find that it's less watery and more consistent in texture than using a fresh pumpkin (see \u003cstrong>Note\u003c/strong> below if you want to make your own puree). Just don’t grab the can that is labeled “pumpkin pie filling” as that is pre-spiced.\u003c/p>\n\u003cp>I always make homemade pie dough—for this and any pie I’m going to take the time and effort to bake—and I urge you to do the same. It’s not as hard as you think, and you can make it up to 3 months in advance and freeze it (just thaw it out overnight and then roll it out.) It makes a world of difference in your finished pie.\u003c/p>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> If you do want to use fresh pumpkin puree, just find a small Sugar Pie pumpkin, cut it into wedges, scoop out the seeds, and roast it on a baking sheet at 375F until it is very tender. Scoop out the soft pumpkin flesh, puree it in a food processor and measure out just less than 2 cups puree.\u003c/p>\n\u003cp>Don’t forget the whipped cream!\u003c/p>\n\u003cfigure id=\"attachment_103365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-finish.jpg\" alt=\"Classic Spiced Maple Pumpkin Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Spiced Maple Pumpkin Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Classic Spiced Maple Pumpkin Pie\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Flaky Pie Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>7 tbsp very cold unsalted butter, cut into cubes\u003c/li>\n\u003cli>6–7 tbsp very cold water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Spiced Maple Pumpkin Filling\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (15 oz) can pumpkin puree (not pie filling)\u003c/li>\n\u003cli>1/3 cup firmly packed light brown sugar\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>2 tbsp all-purpose flour\u003c/li>\n\u003cli>1 tbsp vanilla extract\u003c/li>\n\u003cli>1 tsp ground cinnamon\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>Whipped cream, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>\u003cstrong>Prepare the pie dough:\u003c/strong> In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle 6 tablespoons water over the flour mixture, then process just until the mixture starts to come together (if it still seems dry add an additional tablespoon). Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "74436,74435",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out the dough disk into a round about 12 inches in diameter and about 1/8-inch thick. Line a 9-inch pie pan or dish; trim the dough to leave a 1-inch overhang. Fold the overhang underneath itself, and flute the dough edge. Place the lined pie dish into the refrigerator to chill for about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "103376,103377,103362,103374,103368,103375,103373,103372,103371,103358,103357,103354",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat to 400°F. Line the pie shell with foil and fill with pie weights or dried beans. Bake until the dough starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is very lightly golden, about 5 minutes. Remove from the oven and reduce the oven temperature to 350°F.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "103369,103361,103360",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the pumpkin puree, brown sugar, maple syrup, milk, cream eggs, flour, spices, and salt until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "103364,103370,103366,103381",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the filling into the partially baked crust (depending on how deep your pie shell is, you may or may not be able to pour all of the filling into the shell, just fill as much as possible without overflowing). Bake until the filling is set but still jiggles slightly in the center when nudged, about 45 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-filling-prebake.jpg\" alt=\"Pour the filling into the partially baked crust.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the filling into the partially baked crust. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Let cool on a wire rack for at least 1 hour before serving. Once cooled to room temperature you can refrigerate the pie for up to 2 days before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103383\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1.jpg\" alt=\"Let cool on a wire rack for at least 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on a wire rack for at least 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/102917/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_1516",
"bayareabites_1653",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362",
"bayareabites_1873"
],
"tags": [
"bayareabites_228",
"bayareabites_2996",
"bayareabites_530",
"bayareabites_2962"
],
"featImg": "bayareabites_103382",
"label": "source_bayareabites_102917"
},
"bayareabites_102972": {
"type": "posts",
"id": "bayareabites_102972",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "102972",
"score": null,
"sort": [
1447596004000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447596004,
"format": "image",
"disqusTitle": "Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney",
"title": "Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m a purist when it comes to Thanksgiving, and if you’ve read any of my other \u003ca href=\"http://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/\">Thanksgiving\u003c/a> posts you are well aware of this. For any other holiday, I’m happy to mix it up, try new things, get wacky with the menu. But not Thanksgiving. So finding a potential new cranberry sauce—in the guise of chutney—took me by surprise.\u003c/p>\n\u003cp>For as long as I can remember, I’ve made the simmered \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">cranberry sauce\u003c/a> that my grandmother always made: equal parts orange juice and sugar with a bag of cranberries, cooked until they pop. Simple, easy, I could do it with my eyes closed. But this year, I thought I’d take those simple ingredients to the next level and try something ever so slightly different (without completely veering off course!)\u003c/p>\n\u003cp>Enter this stunning cranberry-apple chutney. I pumped up the orange flavor by using both the zest and juice and added a bit of zing and spice with ginger and apple cider vinegar. A darker sweetness comes from the brown sugar, and the added sweet-tart apple makes you almost want to just sit and eat this right out of the bowl with a spoon.\u003c/p>\n\u003cfigure id=\"attachment_102989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-zest.jpg\" alt=\"The orange flavor is pumped up by using both the zest and juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The orange flavor is pumped up by using both the zest and juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This succulent side is great alongside turkey and stuffing, and equally at home lavishly spread on the next day's requisite turkey sandwich (on sourdough with mayo).\u003c/p>\n\u003ch3>Sweet and Tangy Cranberry-Apple Chutney\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (10 oz) package fresh or frozen cranberries\u003c/li>\n\u003cli>2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks\u003c/li>\n\u003cli>1/2 cup brown sugar\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1/4 cup orange juice\u003c/li>\n\u003cli>2 tbsp apple cider vinegar\u003c/li>\n\u003cli>1 tbsp freshly grated ginger\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102981\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102981\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-apples.jpg\" alt=\"Use 2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use 2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-stove.jpg\" alt=\"Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Reduce the heat to low and let simmer, partially covered and stirring occasionally, until the fruits are soft and tender and the mixture thickens, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102983\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-cooked1.jpg\" alt=\"Reduce the heat to low and let simmer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Let cool to room temperature, then transfer to an airtight container and refrigerate until ready to serve. The chutney will keep in the fridge for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-finish1.jpg\" alt=\"Sweet and Tangy Cranberry-Apple Chutney ready to serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet and Tangy Cranberry-Apple Chutney ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "102972 http://ww2.kqed.org/bayareabites/?p=102972",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 444,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1571962122,
"excerpt": "No Thanksgiving meal is complete without cranberry sauce in some guise. This tangy version is excellent alongside turkey and all the trimmings.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "No Thanksgiving meal is complete without cranberry sauce in some guise. This tangy version is excellent alongside turkey and all the trimmings.",
"title": "Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney",
"datePublished": "2015-11-15T06:00:04-08:00",
"dateModified": "2019-10-24T17:08:42-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"path": "/bayareabites/102972/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a purist when it comes to Thanksgiving, and if you’ve read any of my other \u003ca href=\"http://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/\">Thanksgiving\u003c/a> posts you are well aware of this. For any other holiday, I’m happy to mix it up, try new things, get wacky with the menu. But not Thanksgiving. So finding a potential new cranberry sauce—in the guise of chutney—took me by surprise.\u003c/p>\n\u003cp>For as long as I can remember, I’ve made the simmered \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">cranberry sauce\u003c/a> that my grandmother always made: equal parts orange juice and sugar with a bag of cranberries, cooked until they pop. Simple, easy, I could do it with my eyes closed. But this year, I thought I’d take those simple ingredients to the next level and try something ever so slightly different (without completely veering off course!)\u003c/p>\n\u003cp>Enter this stunning cranberry-apple chutney. I pumped up the orange flavor by using both the zest and juice and added a bit of zing and spice with ginger and apple cider vinegar. A darker sweetness comes from the brown sugar, and the added sweet-tart apple makes you almost want to just sit and eat this right out of the bowl with a spoon.\u003c/p>\n\u003cfigure id=\"attachment_102989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-zest.jpg\" alt=\"The orange flavor is pumped up by using both the zest and juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The orange flavor is pumped up by using both the zest and juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This succulent side is great alongside turkey and stuffing, and equally at home lavishly spread on the next day's requisite turkey sandwich (on sourdough with mayo).\u003c/p>\n\u003ch3>Sweet and Tangy Cranberry-Apple Chutney\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (10 oz) package fresh or frozen cranberries\u003c/li>\n\u003cli>2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks\u003c/li>\n\u003cli>1/2 cup brown sugar\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1/4 cup orange juice\u003c/li>\n\u003cli>2 tbsp apple cider vinegar\u003c/li>\n\u003cli>1 tbsp freshly grated ginger\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102981\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102981\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-apples.jpg\" alt=\"Use 2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use 2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-stove.jpg\" alt=\"Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Reduce the heat to low and let simmer, partially covered and stirring occasionally, until the fruits are soft and tender and the mixture thickens, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102983\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-cooked1.jpg\" alt=\"Reduce the heat to low and let simmer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Let cool to room temperature, then transfer to an airtight container and refrigerate until ready to serve. The chutney will keep in the fridge for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-finish1.jpg\" alt=\"Sweet and Tangy Cranberry-Apple Chutney ready to serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet and Tangy Cranberry-Apple Chutney ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/102972/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_9893",
"bayareabites_9904",
"bayareabites_15039",
"bayareabites_530",
"bayareabites_2962"
],
"featImg": "bayareabites_102984",
"label": "source_bayareabites_102972"
},
"bayareabites_103172": {
"type": "posts",
"id": "bayareabites_103172",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "103172",
"score": null,
"sort": [
1447513226000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447513226,
"format": "image",
"disqusTitle": "Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger",
"title": "Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I love starting an elegant dinner or holiday meal with a small bowl of soup, just to get everyone’s appetites revved up. It doesn’t need to be anything elaborate, and I tend to steer away from anything heavy or overly rich since there is a big meal ahead. But something gorgeous, smooth and silky, with loads of flavor, is just the ticket. I prefer to serve soups that are filled with seasonal vegetables, and at this time of year, there's nothing more seasonal and more universally friendly (read: kid-and-picky-family-eater-friendly) than a simple yet seductive bowl of creamy butternut squash soup.\u003c/p>\n\u003cp>Just to make this a little more special than your everyday butternut squash soup—and I daresay that this could be eaten every day and anytime you want a nice, warm utterly delicious bowl of soup—I added a few tart apples, plenty of fresh ginger root, and a dash of cream.\u003c/p>\n\u003cp>For a big gathering, serve this as passed appetizers in shot glasses, topped with a little dollop of crème fraiche and chopped fresh herbs for garnish.\u003c/p>\n\u003cfigure id=\"attachment_103304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg\" alt=\"Peel the butternut squash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the butternut squash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Butternut Squash Soup with Apples and Ginger\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 to 3 lb butternut squash, peeled, seeded, and cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 tart apples, peeled, cored and chopped\u003c/li>\n\u003cli>2 teaspoons grated fresh ginger\u003c/li>\n\u003cli>3 1/2 cups chicken stock, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>Crème fraiche, for serving\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf parsley leaves, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg\" alt=\"Slice the squash horizontally and scoop out the seeds. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the squash horizontally and scoop out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg\" alt=\"Slice squash into 1-inch cubes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice squash into 1-inch cubes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103287\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg\" alt=\"Dice onion.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg\" alt=\"Peel, core and chop apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, core and chop apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg\" alt=\"Grate ginger.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grate ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450F. Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. Roast, turning occasionally, until tender, about 30 to 40 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg\" alt=\"Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg\" alt=\"Roast, turning occasionally, until tender, about 30 to 40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, turning occasionally, until tender, about 30 to 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide saucepan, melt the butter over medium heat. Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. Stir in the roasted squash, chicken stock, and cream.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg\" alt=\"Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg\" alt=\"Stir in the roasted squash, chicken stock, and cream.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the roasted squash, chicken stock, and cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In batches if necessary, ladle the soup mixture into a blender and puree until silky smooth. Add enough additional chicken stock as needed to produce an even consistency. Return to the saucepan and re-warm the soup until hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-blend1.jpg\" alt=\"Ladle the soup mixture into a blender and puree until silky smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the soup mixture into a blender and puree until silky smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103297\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg\" alt=\"Add enough additional chicken stock as needed to make a smooth consistency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add enough additional chicken stock as needed to make a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg\" alt=\"Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "103172 http://ww2.kqed.org/bayareabites/?p=103172",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 568,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1571962158,
"excerpt": "Start your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Start your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream. ",
"title": "Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger",
"datePublished": "2015-11-14T07:00:26-08:00",
"dateModified": "2019-10-24T17:09:18-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"path": "/bayareabites/103172/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love starting an elegant dinner or holiday meal with a small bowl of soup, just to get everyone’s appetites revved up. It doesn’t need to be anything elaborate, and I tend to steer away from anything heavy or overly rich since there is a big meal ahead. But something gorgeous, smooth and silky, with loads of flavor, is just the ticket. I prefer to serve soups that are filled with seasonal vegetables, and at this time of year, there's nothing more seasonal and more universally friendly (read: kid-and-picky-family-eater-friendly) than a simple yet seductive bowl of creamy butternut squash soup.\u003c/p>\n\u003cp>Just to make this a little more special than your everyday butternut squash soup—and I daresay that this could be eaten every day and anytime you want a nice, warm utterly delicious bowl of soup—I added a few tart apples, plenty of fresh ginger root, and a dash of cream.\u003c/p>\n\u003cp>For a big gathering, serve this as passed appetizers in shot glasses, topped with a little dollop of crème fraiche and chopped fresh herbs for garnish.\u003c/p>\n\u003cfigure id=\"attachment_103304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg\" alt=\"Peel the butternut squash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the butternut squash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Butternut Squash Soup with Apples and Ginger\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 to 3 lb butternut squash, peeled, seeded, and cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 tart apples, peeled, cored and chopped\u003c/li>\n\u003cli>2 teaspoons grated fresh ginger\u003c/li>\n\u003cli>3 1/2 cups chicken stock, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>Crème fraiche, for serving\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf parsley leaves, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg\" alt=\"Slice the squash horizontally and scoop out the seeds. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the squash horizontally and scoop out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg\" alt=\"Slice squash into 1-inch cubes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice squash into 1-inch cubes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103287\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg\" alt=\"Dice onion.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg\" alt=\"Peel, core and chop apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, core and chop apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg\" alt=\"Grate ginger.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grate ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450F. Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. Roast, turning occasionally, until tender, about 30 to 40 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg\" alt=\"Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg\" alt=\"Roast, turning occasionally, until tender, about 30 to 40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, turning occasionally, until tender, about 30 to 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide saucepan, melt the butter over medium heat. Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. Stir in the roasted squash, chicken stock, and cream.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg\" alt=\"Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg\" alt=\"Stir in the roasted squash, chicken stock, and cream.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the roasted squash, chicken stock, and cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In batches if necessary, ladle the soup mixture into a blender and puree until silky smooth. Add enough additional chicken stock as needed to produce an even consistency. Return to the saucepan and re-warm the soup until hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-blend1.jpg\" alt=\"Ladle the soup mixture into a blender and puree until silky smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the soup mixture into a blender and puree until silky smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103297\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg\" alt=\"Add enough additional chicken stock as needed to make a smooth consistency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add enough additional chicken stock as needed to make a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg\" alt=\"Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/103172/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15149",
"bayareabites_15012"
],
"categories": [
"bayareabites_12869",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_469",
"bayareabites_1642",
"bayareabites_2016",
"bayareabites_15072",
"bayareabites_439",
"bayareabites_530",
"bayareabites_2962"
],
"featImg": "bayareabites_103276",
"label": "source_bayareabites_103172"
},
"bayareabites_103164": {
"type": "posts",
"id": "bayareabites_103164",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "103164",
"score": null,
"sort": [
1447430404000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447430404,
"format": "image",
"disqusTitle": "Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme",
"title": "Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Sweet, earthy, and beautifully hued, carrots and parsnips are equally at home together in a simple yet delicious side dish—a must-have on your Thanksgiving table.\u003c/p>\n\u003cp>Roasting root vegetables, or even winter squashes, brings out their sugary flavors and caramelizes the exterior while the interior becomes meltingly tender. The honey adds another level of sweetness, and the thyme brings in savory tones.\u003c/p>\n\u003cp>For a colorful presentation, choose heirloom carrots, which come in deep purples, yellow, oranges, and white. You can also use all carrots or all parsnips, or mix it up by adding more root vegetables like yellow sweet potatoes, yams, and turnips.\u003c/p>\n\u003cfigure id=\"attachment_103231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-colors.jpg\" alt=\"Heirloom carrots in a variety of colors.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom carrots in a variety of colors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Honey-Roasted Carrots and Parsnips\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb parsnips, trimmed and peeled\u003c/li>\n\u003cli>1 lb small carrots, tops removed and scrubbed\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103238\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-peel.jpg\" alt=\"Trim and peel the parsnips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and peel the parsnips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 425°F. Cut the parsnips and carrots into equal sized wedges (or leave whole if small). Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103239\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-precook.jpg\" alt=\"Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. Drizzle the remaining 1 tbsp honey over the vegetables about 5 minutes before they are done.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-cooked.jpg\" alt=\"Roast, tossing occasionally, until tender and golden brown, 35–40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve right away.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-finish.jpg\" alt=\"Serve the Honey-Roasted Carrots and Parsnips right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Honey-Roasted Carrots and Parsnips right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "103164 http://ww2.kqed.org/bayareabites/?p=103164",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 290,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1571962192,
"excerpt": "This simple Thanksgiving side dish makes the most of colorful seasonal root vegetables.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This simple Thanksgiving side dish makes the most of colorful seasonal root vegetables.",
"title": "Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme",
"datePublished": "2015-11-13T08:00:04-08:00",
"dateModified": "2019-10-24T17:09:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"path": "/bayareabites/103164/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sweet, earthy, and beautifully hued, carrots and parsnips are equally at home together in a simple yet delicious side dish—a must-have on your Thanksgiving table.\u003c/p>\n\u003cp>Roasting root vegetables, or even winter squashes, brings out their sugary flavors and caramelizes the exterior while the interior becomes meltingly tender. The honey adds another level of sweetness, and the thyme brings in savory tones.\u003c/p>\n\u003cp>For a colorful presentation, choose heirloom carrots, which come in deep purples, yellow, oranges, and white. You can also use all carrots or all parsnips, or mix it up by adding more root vegetables like yellow sweet potatoes, yams, and turnips.\u003c/p>\n\u003cfigure id=\"attachment_103231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-colors.jpg\" alt=\"Heirloom carrots in a variety of colors.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom carrots in a variety of colors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Honey-Roasted Carrots and Parsnips\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb parsnips, trimmed and peeled\u003c/li>\n\u003cli>1 lb small carrots, tops removed and scrubbed\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103238\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-peel.jpg\" alt=\"Trim and peel the parsnips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and peel the parsnips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 425°F. Cut the parsnips and carrots into equal sized wedges (or leave whole if small). Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103239\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-precook.jpg\" alt=\"Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. Drizzle the remaining 1 tbsp honey over the vegetables about 5 minutes before they are done.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-cooked.jpg\" alt=\"Roast, tossing occasionally, until tender and golden brown, 35–40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve right away.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-finish.jpg\" alt=\"Serve the Honey-Roasted Carrots and Parsnips right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Honey-Roasted Carrots and Parsnips right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/103164/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_12869",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362",
"bayareabites_1873"
],
"tags": [
"bayareabites_9017",
"bayareabites_876",
"bayareabites_14012",
"bayareabites_15071",
"bayareabites_530",
"bayareabites_2962",
"bayareabites_1031",
"bayareabites_199"
],
"featImg": "bayareabites_103235",
"label": "source_bayareabites_103164"
},
"bayareabites_102926": {
"type": "posts",
"id": "bayareabites_102926",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "102926",
"score": null,
"sort": [
1447344050000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447344050,
"format": "image",
"disqusTitle": "Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère",
"title": "Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I hate Brussels sprouts. I think I say this every year. But everyone else seems to love them and want them on their holiday table. So this year, since I know I’ll be forced to make them (my entire family loves them), I am going all out and creating something I might actually eat. Introducing the richest, most decadent recipe involving the lowly Brussels sprout: a bacon-studded gratin bathed in Gruyère cheese sauce.\u003cbr>\n[aside postID='bayareabites_89601,bayareabites_53169' label='Thanksgiving Sides to Try']\u003cbr>\nNow, don’t get me wrong. At one point in my life I liked Brussels sprouts. And then I got pregnant (at Christmas, when Every Single Restaurant in the Universe serves Brussels sprouts with Everything) and completely went off winter vegetables. (So you see, it’s not my fault that I hate them, it’s my daughter's. She, of course, likes them. Go figure.)\u003c/p>\n\u003cp>I’ve since recovered and love kale, chard, butternut squash, parsnips, etc. But I just can’t find the love for these little cabbage heads.\u003c/p>\n\u003cp>Anyway, this year I had a brainstorm. Throw them into a gratin! With bacon! And Gruyère cheese sauce!\u003c/p>\n\u003cp>But watch out, this incredible side dish will have you picking away nonstop at the crispy-cheesy edges until half of it is gone. I know, because I ate a ton of it.\u003c/p>\n\u003cfigure id=\"attachment_103089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Brussels Sprouts Gratin with Bacon and Gruyère\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs small, tender Brussels sprouts, trimmed and halved\u003c/li>\n\u003cli>4 oz thick sliced bacon, chopped\u003c/li>\n\u003cli>3 large shallots, trimmed and thinly sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1/2 cup chicken broth\u003c/li>\n\u003cli>1 1/2 cups milk\u003c/li>\n\u003cli>1 packed cup shredded Gruyere cheese (about 6 oz)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg\" alt=\"Tender Brussels sprouts, trimmed and halved.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tender Brussels sprouts, trimmed and halved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg\" alt=\"Chop the bacon and thinly slice the shallots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the bacon and thinly slice the shallots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg\" alt=\"Blanch the sprouts until just tender, 3 to 7 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blanch the sprouts until just tender, 3 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes.\u003c/li>\n\u003cli>Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don’t have 2 tbsp bacon fat, use 2 tbsp butter).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg\" alt=\"Drain off all but 2 tbsp fat and add the bacon and butter to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain off all but 2 tbsp fat and add the bacon and butter to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg\" alt=\"Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103078\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg\" alt=\"Add 1/2 cup of the cheese and stir until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup of the cheese and stir until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the Brussels sprouts to the sauce and stir to combine. Spread into an even later. Sprinkle with the remaining cheese.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg\" alt=\"Add the Brussels sprouts to the sauce and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the Brussels sprouts to the sauce and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg\" alt=\" Spread into an even later. Sprinkle with the remaining cheese.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even later. Sprinkle with the remaining cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103090\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg\" alt=\"Bake until bubbly and golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg\" alt=\"Let sit for about 10 minutes before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for about 10 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "102926 http://ww2.kqed.org/bayareabites/?p=102926",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 656,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1571962207,
"excerpt": "Flecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Flecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.",
"title": "Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère",
"datePublished": "2015-11-12T08:00:50-08:00",
"dateModified": "2019-10-24T17:10:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"path": "/bayareabites/102926/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I hate Brussels sprouts. I think I say this every year. But everyone else seems to love them and want them on their holiday table. So this year, since I know I’ll be forced to make them (my entire family loves them), I am going all out and creating something I might actually eat. Introducing the richest, most decadent recipe involving the lowly Brussels sprout: a bacon-studded gratin bathed in Gruyère cheese sauce.\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_89601,bayareabites_53169",
"label": "Thanksgiving Sides to Try "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nNow, don’t get me wrong. At one point in my life I liked Brussels sprouts. And then I got pregnant (at Christmas, when Every Single Restaurant in the Universe serves Brussels sprouts with Everything) and completely went off winter vegetables. (So you see, it’s not my fault that I hate them, it’s my daughter's. She, of course, likes them. Go figure.)\u003c/p>\n\u003cp>I’ve since recovered and love kale, chard, butternut squash, parsnips, etc. But I just can’t find the love for these little cabbage heads.\u003c/p>\n\u003cp>Anyway, this year I had a brainstorm. Throw them into a gratin! With bacon! And Gruyère cheese sauce!\u003c/p>\n\u003cp>But watch out, this incredible side dish will have you picking away nonstop at the crispy-cheesy edges until half of it is gone. I know, because I ate a ton of it.\u003c/p>\n\u003cfigure id=\"attachment_103089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Brussels Sprouts Gratin with Bacon and Gruyère\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs small, tender Brussels sprouts, trimmed and halved\u003c/li>\n\u003cli>4 oz thick sliced bacon, chopped\u003c/li>\n\u003cli>3 large shallots, trimmed and thinly sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1/2 cup chicken broth\u003c/li>\n\u003cli>1 1/2 cups milk\u003c/li>\n\u003cli>1 packed cup shredded Gruyere cheese (about 6 oz)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg\" alt=\"Tender Brussels sprouts, trimmed and halved.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tender Brussels sprouts, trimmed and halved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg\" alt=\"Chop the bacon and thinly slice the shallots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the bacon and thinly slice the shallots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg\" alt=\"Blanch the sprouts until just tender, 3 to 7 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blanch the sprouts until just tender, 3 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes.\u003c/li>\n\u003cli>Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don’t have 2 tbsp bacon fat, use 2 tbsp butter).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg\" alt=\"Drain off all but 2 tbsp fat and add the bacon and butter to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain off all but 2 tbsp fat and add the bacon and butter to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg\" alt=\"Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103078\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg\" alt=\"Add 1/2 cup of the cheese and stir until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup of the cheese and stir until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the Brussels sprouts to the sauce and stir to combine. Spread into an even later. Sprinkle with the remaining cheese.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg\" alt=\"Add the Brussels sprouts to the sauce and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the Brussels sprouts to the sauce and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg\" alt=\" Spread into an even later. Sprinkle with the remaining cheese.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even later. Sprinkle with the remaining cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103090\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg\" alt=\"Bake until bubbly and golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg\" alt=\"Let sit for about 10 minutes before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for about 10 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/102926/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15149",
"bayareabites_15012"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_278",
"bayareabites_2898",
"bayareabites_14750",
"bayareabites_15035",
"bayareabites_12787",
"bayareabites_530",
"bayareabites_2962"
],
"featImg": "bayareabites_103086",
"label": "source_bayareabites_102926"
},
"bayareabites_102921": {
"type": "posts",
"id": "bayareabites_102921",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "102921",
"score": null,
"sort": [
1447257627000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447257627,
"format": "standard",
"disqusTitle": "Soft and Buttery Sweet Potato Dinner Rolls",
"title": "Soft and Buttery Sweet Potato Dinner Rolls",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I love finding new ways to incorporate autumnal vegetables into nearly every aspect of the Thanksgiving meal, and these festive little pull-apart rolls are just the ticket. With a beautiful orange hue and a sweet, earthy flavor, these pair exceptionally well with nearly anything on the holiday table. Plus they're great to use with terrific turkey sandwiches the next day!\u003c/p>\n\u003cp>Making your own dinner rolls is easier than you think, and you can do most of the work one day ahead. Boil and puree the sweet potato up to 3 days in advance. Be sure to warm it up before adding it to the bread dough. Make the dough, let it rise, then divide and form the rolls up to a day in advance. Before you proof them, cover them and refrigerate them overnight. They will slowly rise over 24 hours. Let them sit at room temperature for about 1 hour before baking.\u003c/p>\n\u003cp>If you are feeling very adventurous, you can make these into pretty cloverleaf rolls. Divide the dough into 18 pieces as instructed. Divide each of those pieces into 3 pieces, roll each small piece into a ball and place 3 balls into well-greased muffin cups (you will need two 12-cup muffin pans to fill 18 muffin cups). Bake as directed.\u003c/p>\n\u003cfigure id=\"attachment_103137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103137\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-finished-rack1.jpg\" alt=\"Soft and Buttery Sweet Potato Dinner Rolls\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soft and Buttery Sweet Potato Dinner Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 18 rolls\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small orange-fleshed sweet potato (about 8 oz), peeled and cut into chunks\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, plus 2 tbsp melted\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1 package (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>1½ tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103126\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato.jpg\" alt=\"Peel and cut sweet potato into chunks and cook until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel and cut sweet potato into chunks and cook until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place the sweet potato chunks in a saucepan and fill with cold water to cover. Add a large pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and cook until very tender when pierced with the tip of a knife, about 20 minutes. Drain well. Add to the bowl of a food processor and process to a smooth puree. Measure 2/3 cup puree and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103119\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato.jpg\" alt=\"Add cooked potatoes to the bowl of a food processor and process to a smooth puree. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add cooked potatoes to the bowl of a food processor and process to a smooth puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small saucepan, melt the 6 tbsp butter with the honey over low heat. Stir in the milk and gently warm the mixture to 110°F (it will happen quickly; if the temp is higher than 115°F let it cool). Pour into the bowl of a stand mixer. Stir in the yeast and let stand until foamy, about 5 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103140\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-yeast.jpg\" alt=\"Stir in the yeast and let stand until foamy, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the yeast and let stand until foamy, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the sweet potato puree, egg, flour, and salt. Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky. Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103116\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato.jpg\" alt=\"Stir in the sweet potato puree, egg, flour, and salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the sweet potato puree, egg, flour, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103131\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-dough.jpg\" alt=\"Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103127\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-dough-big.jpg\" alt=\"Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Grease two 9-inch round cake pans. Dump the dough onto a floured work surface. Divide the dough into about 18 equal pieces, each about 1½ ounces. Roll each piece into a ball and place half of the balls into each prepared cake pan, spacing them evenly.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103130\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-dough-weigh.jpg\" alt=\"Dump the dough onto a floured work surface. Divide the dough into about 18 equal pieces, each about 1½ ounces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dump the dough onto a floured work surface. Divide the dough into about 18 equal pieces, each about 1½ ounces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103132\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-doughballs.jpg\" alt=\"Roll each piece into a ball. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a ball. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush the dough balls with half of the melted butter. Cover loosely with plastic wrap and let stand until puffy, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103120\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-balls.jpg\" alt=\"Place half of the balls into each prepared cake pan, spacing them evenly. Brush the dough balls with half of the melted butter. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place half of the balls into each prepared cake pan, spacing them evenly. Brush the dough balls with half of the melted butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat to 375°F. Bake until the rolls are golden, about 18 minutes. Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. Serve warm.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103117\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven.jpg\" alt=\"Position a rack in the middle of the oven and preheat to 375°F. Bake until the rolls are golden, about 18 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Position a rack in the middle of the oven and preheat to 375°F. Bake until the rolls are golden, about 18 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-cooked.jpg\" alt=\" Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-finished-cluster.jpg\" alt=\"Serve the Sweet Potato Dinner Rolls warm.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Sweet Potato Dinner Rolls warm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "102921 http://ww2.kqed.org/bayareabites/?p=102921",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/11/tender-buttery-sweet-potato-dinner-rolls/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 817,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1571962225,
"excerpt": "Complete your Thanksgiving feast with these buttery dinner rolls made with smashed sweet potatoes. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Complete your Thanksgiving feast with these buttery dinner rolls made with smashed sweet potatoes. ",
"title": "Soft and Buttery Sweet Potato Dinner Rolls | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Soft and Buttery Sweet Potato Dinner Rolls",
"datePublished": "2015-11-11T08:00:27-08:00",
"dateModified": "2019-10-24T17:10:25-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "tender-buttery-sweet-potato-dinner-rolls",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"WpOldSlug": "homemade-thanksgiving-tender-buttery-sweet-potato-dinner-rolls",
"path": "/bayareabites/102921/tender-buttery-sweet-potato-dinner-rolls",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love finding new ways to incorporate autumnal vegetables into nearly every aspect of the Thanksgiving meal, and these festive little pull-apart rolls are just the ticket. With a beautiful orange hue and a sweet, earthy flavor, these pair exceptionally well with nearly anything on the holiday table. Plus they're great to use with terrific turkey sandwiches the next day!\u003c/p>\n\u003cp>Making your own dinner rolls is easier than you think, and you can do most of the work one day ahead. Boil and puree the sweet potato up to 3 days in advance. Be sure to warm it up before adding it to the bread dough. Make the dough, let it rise, then divide and form the rolls up to a day in advance. Before you proof them, cover them and refrigerate them overnight. They will slowly rise over 24 hours. Let them sit at room temperature for about 1 hour before baking.\u003c/p>\n\u003cp>If you are feeling very adventurous, you can make these into pretty cloverleaf rolls. Divide the dough into 18 pieces as instructed. Divide each of those pieces into 3 pieces, roll each small piece into a ball and place 3 balls into well-greased muffin cups (you will need two 12-cup muffin pans to fill 18 muffin cups). Bake as directed.\u003c/p>\n\u003cfigure id=\"attachment_103137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103137\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-finished-rack1.jpg\" alt=\"Soft and Buttery Sweet Potato Dinner Rolls\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-rack1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soft and Buttery Sweet Potato Dinner Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 18 rolls\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small orange-fleshed sweet potato (about 8 oz), peeled and cut into chunks\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, plus 2 tbsp melted\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1 package (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>3 cups all-purpose flour\u003c/li>\n\u003cli>1½ tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103126\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato.jpg\" alt=\"Peel and cut sweet potato into chunks and cook until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-cut-sweetpotato-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel and cut sweet potato into chunks and cook until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place the sweet potato chunks in a saucepan and fill with cold water to cover. Add a large pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and cook until very tender when pierced with the tip of a knife, about 20 minutes. Drain well. Add to the bowl of a food processor and process to a smooth puree. Measure 2/3 cup puree and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103119\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato.jpg\" alt=\"Add cooked potatoes to the bowl of a food processor and process to a smooth puree. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-blend-sweetpotato-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add cooked potatoes to the bowl of a food processor and process to a smooth puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small saucepan, melt the 6 tbsp butter with the honey over low heat. Stir in the milk and gently warm the mixture to 110°F (it will happen quickly; if the temp is higher than 115°F let it cool). Pour into the bowl of a stand mixer. Stir in the yeast and let stand until foamy, about 5 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103140\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-yeast.jpg\" alt=\"Stir in the yeast and let stand until foamy, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-yeast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the yeast and let stand until foamy, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the sweet potato puree, egg, flour, and salt. Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky. Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103116\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato.jpg\" alt=\"Stir in the sweet potato puree, egg, flour, and salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-add-sweetpotato-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the sweet potato puree, egg, flour, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103131\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-dough.jpg\" alt=\"Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be soft and sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103127\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-dough-big.jpg\" alt=\"Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-big-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Grease two 9-inch round cake pans. Dump the dough onto a floured work surface. Divide the dough into about 18 equal pieces, each about 1½ ounces. Roll each piece into a ball and place half of the balls into each prepared cake pan, spacing them evenly.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103130\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-dough-weigh.jpg\" alt=\"Dump the dough onto a floured work surface. Divide the dough into about 18 equal pieces, each about 1½ ounces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-dough-weigh-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dump the dough onto a floured work surface. Divide the dough into about 18 equal pieces, each about 1½ ounces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103132\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-doughballs.jpg\" alt=\"Roll each piece into a ball. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-doughballs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a ball. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush the dough balls with half of the melted butter. Cover loosely with plastic wrap and let stand until puffy, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103120\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-balls.jpg\" alt=\"Place half of the balls into each prepared cake pan, spacing them evenly. Brush the dough balls with half of the melted butter. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place half of the balls into each prepared cake pan, spacing them evenly. Brush the dough balls with half of the melted butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat to 375°F. Bake until the rolls are golden, about 18 minutes. Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. Serve warm.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103117\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven.jpg\" alt=\"Position a rack in the middle of the oven and preheat to 375°F. Bake until the rolls are golden, about 18 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-balls-in-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Position a rack in the middle of the oven and preheat to 375°F. Bake until the rolls are golden, about 18 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-cooked.jpg\" alt=\" Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-brush-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-finished-cluster.jpg\" alt=\"Serve the Sweet Potato Dinner Rolls warm.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/dinnerrolls-finished-cluster-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Sweet Potato Dinner Rolls warm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/102921/tender-buttery-sweet-potato-dinner-rolls",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15149",
"bayareabites_15012"
],
"categories": [
"bayareabites_1516",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362",
"bayareabites_1873"
],
"tags": [
"bayareabites_15034",
"bayareabites_14023",
"bayareabites_14006",
"bayareabites_15032",
"bayareabites_13923",
"bayareabites_530",
"bayareabites_2962"
],
"featImg": "bayareabites_103124",
"label": "source_bayareabites_102921"
},
"bayareabites_102919": {
"type": "posts",
"id": "bayareabites_102919",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "102919",
"score": null,
"sort": [
1447171259000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447171259,
"format": "image",
"disqusTitle": "Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs",
"title": "Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m a Thanksgiving purist. A lover of the classics. So for me, the Thanksgiving meal must consist of, at the very minimum, turkey, stuffing, gravy, and cranberry sauce. And typically I make the same recipes every year (sometimes the turkey is roasted, as in this year, and sometimes \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled\u003c/a>, if I get kicked out of the oven). But every so often I veer ever so slightly off my very strict path and make something that is just a teeny bit different. This savory mushroom-laden stuffing is classic enough to keep me happy, but with a slight little twist that makes perfect sense on my holiday table.\u003c/p>\n\u003cp>It has all the components of a traditional favorite with torn country-style bread, lots of onions and celery, and plenty of herbs and butter. But instead of sage I used thyme and added loads of earthy mushrooms, cream, and eggs. It’s almost like a savory bread pudding, but not quite that custardy.\u003c/p>\n\u003cp>This stuffing is a snap to put together up to one day in advance, and then just let it bake for the last hour before dinner.\u003c/p>\n\u003cp>\u003cstrong>A word to the wise:\u003c/strong> even though this is called “stuffing,” I stopped stuffing my bird many years ago and recommend that you bake this alongside the bird. You still get plenty of crisp, browned crust and loads of flavor, without the fear of undercooked bird juices getting into your glorious stuffing.\u003c/p>\n\u003cfigure id=\"attachment_103251\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103251\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-cutting-shrooms.jpg\" alt=\"Prep the wild mushrooms\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep the wild mushrooms \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Wild Mushroom Stuffing\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 tablespoons unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 shallots, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp chopped fresh thyme leaves\u003c/li>\n\u003cli>1 1/2 lbs mixed mushrooms such as chanterelle, porcini or trumpet, and shiitake, brushed clean and sliced\u003c/li>\n\u003cli>1/4 cup dry white wine\u003c/li>\n\u003cli>1 lb loaf good-quality sourdough peasant bread, cut into cubes and toasted in the oven\u003c/li>\n\u003cli>1 cup chicken stock, plus more as needed\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103250\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-cut-bread.jpg\" alt=\"Cut the sourdough peasant bread into cubes and toast in the oven\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the sourdough peasant bread into cubes and toast in the oven \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.\u003c/li>\n\u003cli>In a large frying pan, melt the butter over medium-high heat. Add the onion, shallots, celery, and a pinch of salt and sauté until tender and starting to brown, about 10 minutes. Add the thyme and cook for 1 minute. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. Scrape into a large bowl. Add the bread cubes and toss to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103256\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-veg-raw.jpg\" alt=\"In a large frying pan, melt the butter over medium-high heat. Add the prepped onion, shallots, celery, and a pinch of salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan, melt the butter over medium-high heat. Add the prepped onion, shallots, celery, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103257\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-veg.jpg\" alt=\"Sauté the vegetables until they are tender and start to brown, about 10 minutes. Add the thyme and cook for 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sauté the vegetables until they are tender and start to brown, about 10 minutes. Add the thyme and cook for 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103255\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-shrooms.jpg\" alt=\"Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-add-bread.jpg\" alt=\"Scrape the mushroom mixture into a large bowl. Add the bread cubes and toss to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mushroom mixture into a large bowl. Add the bread cubes and toss to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In another bowl, whisk together the chicken stock, cream, and eggs. Pour over the bread mixture and toss to thoroughly combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-whisk.jpg\" alt=\"In another bowl, whisk together the chicken stock, cream, and eggs. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, whisk together the chicken stock, cream, and eggs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103247\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-add-liquid.jpg\" alt=\"Pour over the bread mixture and toss to thoroughly combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour over the bread mixture and toss to thoroughly combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103248\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-bowl-to-dish.jpg\" alt=\"Scrape into the baking dish and spread into a thick, even layer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape into the baking dish and spread into a thick, even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103252\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-finish-sideview.jpg\" alt=\"Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "102919 http://ww2.kqed.org/bayareabites/?p=102919",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 671,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1571962241,
"excerpt": "Earthy, savory bread stuffing that’s good enough to eat all on its own? That’s what we want on our Thanksgiving table.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Earthy, savory bread stuffing that’s good enough to eat all on its own? That’s what we want on our Thanksgiving table.",
"title": "Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs",
"datePublished": "2015-11-10T08:00:59-08:00",
"dateModified": "2019-10-24T17:10:41-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"path": "/bayareabites/102919/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a Thanksgiving purist. A lover of the classics. So for me, the Thanksgiving meal must consist of, at the very minimum, turkey, stuffing, gravy, and cranberry sauce. And typically I make the same recipes every year (sometimes the turkey is roasted, as in this year, and sometimes \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled\u003c/a>, if I get kicked out of the oven). But every so often I veer ever so slightly off my very strict path and make something that is just a teeny bit different. This savory mushroom-laden stuffing is classic enough to keep me happy, but with a slight little twist that makes perfect sense on my holiday table.\u003c/p>\n\u003cp>It has all the components of a traditional favorite with torn country-style bread, lots of onions and celery, and plenty of herbs and butter. But instead of sage I used thyme and added loads of earthy mushrooms, cream, and eggs. It’s almost like a savory bread pudding, but not quite that custardy.\u003c/p>\n\u003cp>This stuffing is a snap to put together up to one day in advance, and then just let it bake for the last hour before dinner.\u003c/p>\n\u003cp>\u003cstrong>A word to the wise:\u003c/strong> even though this is called “stuffing,” I stopped stuffing my bird many years ago and recommend that you bake this alongside the bird. You still get plenty of crisp, browned crust and loads of flavor, without the fear of undercooked bird juices getting into your glorious stuffing.\u003c/p>\n\u003cfigure id=\"attachment_103251\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103251\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-cutting-shrooms.jpg\" alt=\"Prep the wild mushrooms\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cutting-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep the wild mushrooms \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Wild Mushroom Stuffing\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 tablespoons unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 shallots, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp chopped fresh thyme leaves\u003c/li>\n\u003cli>1 1/2 lbs mixed mushrooms such as chanterelle, porcini or trumpet, and shiitake, brushed clean and sliced\u003c/li>\n\u003cli>1/4 cup dry white wine\u003c/li>\n\u003cli>1 lb loaf good-quality sourdough peasant bread, cut into cubes and toasted in the oven\u003c/li>\n\u003cli>1 cup chicken stock, plus more as needed\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103250\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-cut-bread.jpg\" alt=\"Cut the sourdough peasant bread into cubes and toast in the oven\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-cut-bread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the sourdough peasant bread into cubes and toast in the oven \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.\u003c/li>\n\u003cli>In a large frying pan, melt the butter over medium-high heat. Add the onion, shallots, celery, and a pinch of salt and sauté until tender and starting to brown, about 10 minutes. Add the thyme and cook for 1 minute. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. Scrape into a large bowl. Add the bread cubes and toss to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103256\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-veg-raw.jpg\" alt=\"In a large frying pan, melt the butter over medium-high heat. Add the prepped onion, shallots, celery, and a pinch of salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan, melt the butter over medium-high heat. Add the prepped onion, shallots, celery, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103257\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-veg.jpg\" alt=\"Sauté the vegetables until they are tender and start to brown, about 10 minutes. Add the thyme and cook for 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sauté the vegetables until they are tender and start to brown, about 10 minutes. Add the thyme and cook for 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103255\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-saute-shrooms.jpg\" alt=\"Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-saute-shrooms-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and cook, stirring, until tender, about 5 minutes. Stir in the wine continue to cook for about 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-add-bread.jpg\" alt=\"Scrape the mushroom mixture into a large bowl. Add the bread cubes and toss to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-bread-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mushroom mixture into a large bowl. Add the bread cubes and toss to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In another bowl, whisk together the chicken stock, cream, and eggs. Pour over the bread mixture and toss to thoroughly combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-whisk.jpg\" alt=\"In another bowl, whisk together the chicken stock, cream, and eggs. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-whisk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, whisk together the chicken stock, cream, and eggs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103247\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-add-liquid.jpg\" alt=\"Pour over the bread mixture and toss to thoroughly combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour over the bread mixture and toss to thoroughly combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103248\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-bowl-to-dish.jpg\" alt=\"Scrape into the baking dish and spread into a thick, even layer. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-bowl-to-dish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape into the baking dish and spread into a thick, even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103252\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-finish-sideview.jpg\" alt=\"Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stuffing-finish-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/102919/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_3059",
"bayareabites_1587",
"bayareabites_530",
"bayareabites_2962",
"bayareabites_543",
"bayareabites_15031",
"bayareabites_12689"
],
"featImg": "bayareabites_103253",
"label": "source_bayareabites_102919"
},
"bayareabites_102914": {
"type": "posts",
"id": "bayareabites_102914",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "102914",
"score": null,
"sort": [
1447088414000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447088414,
"format": "image",
"disqusTitle": "Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs",
"title": "Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Deep-fried, smoked, grilled, \u003ca href=\"https://en.wikipedia.org/wiki/Spatchcock\" target=\"_blank\" rel=\"noopener\">spatchcocked\u003c/a>, stuffed, dismantled, braised, submerged in a vat of brine...over the many years I’ve been making Thanksgiving dinner, I’ve prepared turkey every which way, some more successful than others. But this year I’m going old-school with a big beautiful bird roasted in my oven.\u003c/p>\n\u003cp>[contextly_sidebar id=\"IM0mzTIbMqWDWdHmceomXz8YTPrbNolp\"]I’ve learned some key tips through my experiments: brined turkeys taste better, butter helps keep things moist, and don’t stuff your turkey or you risk food poisoning (plus I find it a bit gross.) So, with the stuffing on the side, this year I decided to treat my turkey the way I like to treat my roast chicken.\u003c/p>\n\u003cp>The first step is to dry brine it. What does that mean? Rub the turkey all over (inside and out, under and over the skin) with plenty of kosher salt and then let it sit and let the salt work its magic over one or two days. It works the way a wet brine does, which is to impart salty flavor into the meat.\u003c/p>\n\u003cfigure id=\"attachment_102959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102959\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-salt.jpg\" alt=\"Rub the turkey all over, inside and out, under the skin and over the skin, with plenty of kosher salt and then let it sit and let the salt work its magic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey all over, inside and out, under the skin and over the skin, with plenty of kosher salt and then let it sit and let the salt work its magic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next step: take the chill off the turkey and dry it all over with paper towels. I don’t bother rinsing it (and there's too much risk of cross-contamination with a giant dripping bird.) Drying it helps keep it from sticking, and helps the butter stick to it.\u003c/p>\n\u003cfigure id=\"attachment_102949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-dry.jpg\" alt=\"Take the chill off the turkey and dry it all over with paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Take the chill off the turkey and dry it all over with paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then rub that bird all over with a herb-infused butter as you did with the salt: inside and out and under and over the skin. Stuff it with a few aromatics (but not so many that there is no air circulation inside the bird), pop it on a rack in a roasting pan, and roast, roast, roast away.\u003c/p>\n\u003cfigure id=\"attachment_102957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102957\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-rub-butter.jpg\" alt=\"Rub that bird all over with a herb-infused butter, inside and out and under and over the skin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub that bird all over with a herb-infused butter, inside and out and under and over the skin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I like to keep some liquid in the bottom of the roasting pan to help keep things moist -- plus it makes for a great gravy base when you're ready to make it. I also like to turn the bird while cooking to make sure it’s all nice and crisp and browned.\u003c/p>\n\u003cfigure id=\"attachment_102943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-add-liquid.jpg\" alt=\"I like to keep some liquid in the bottom of the roasting pan to help keep things moist.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to keep some liquid in the bottom of the roasting pan to help keep things moist. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep an eye on the temperature with an instant-read thermometer to make sure you don’t over or under cook this beauty.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Happy Turkey Day!\u003c/p>\n\u003ch3>Dry-Brined Herbed Roast Turkey\u003c/h3>\n\u003cp>\u003cem>Makes 12+ servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 14-lb turkey, ideally organic and pasture-raised, defrosted if frozen\u003c/li>\n\u003cli>About 1/4 cup kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tbsp chopped fresh thyme leaves\u003c/li>\n\u003cli>1 tbsp chopped fresh sage leaves\u003c/li>\n\u003cli>1 small yellow onion, roughly chopped\u003c/li>\n\u003cli>1 carrot, roughly chopped\u003c/li>\n\u003cli>1 cup turkey stock, chicken broth, or white wine\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cem>One to two days before roasting:\u003c/em>\u003cbr>\nRub the salt all over the turkey, under and over the skin and in the cavities. Place it in a roasting pan or a baking pan, cover tightly with plastic wrap and refrigerate until ready to cook.\u003c/li>\n\u003cli>\u003cem>The day you plan to serve the turkey:\u003c/em>\u003cbr>\nRemove the turkey from the refrigerator about 1 hour before roasting.\u003c/li>\n\u003cli>Meanwhile, preheat the oven to 400F. In a bowl, stir together the butter, thyme, and sage until well combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-butter.jpg\" alt=\"In a bowl, stir together the butter, thyme, and sage until well combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the butter, thyme, and sage until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using paper towels, dry the turkey inside and out. Rub the butter mixture under and over the top of the skin. Stuff the cavity with the onion, carrot and parsley sprigs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102946\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-butter-inside1.jpg\" alt=\"Rub the butter mixture under the skin and over the top of the skin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the butter mixture under the skin and over the top of the skin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102942\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-add-carrots.jpg\" alt=\"Stuff the cavity with the onion, carrot and parsley sprigs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuff the cavity with the onion, carrot and parsley sprigs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set the turkey on a roasting rack set inside of a roasting pan just big enough to hold the turkey. Add the stock or wine to the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-oven-raw.jpg\" alt=\"Roast the turkey for 1 hour, then reduce the heat to 375F.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the turkey for 1 hour, then reduce the heat to 375F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast the turkey for 1 hour, then reduce the heat to 375F. Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. The turkey juices should run clear.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102963\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-turn-bird.jpg\" alt=\"Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the turkey from the oven, transfer to a carving board, loosely tent with foil, and let rest for 15 minutes while you prepare the gravy from the pan juices.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102951\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-oven-done.jpg\" alt=\"Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Be sure to reserve the turkey carcass and roasted vegetables for making stock.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-roasted-final2.jpg\" alt=\"The finished Dry-Brined Herbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Dry-Brined Herbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "102914 http://ww2.kqed.org/bayareabites/?p=102914",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 946,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1571963075,
"excerpt": "Looking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\r\n\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Looking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\r\n\r\n",
"title": "Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs",
"datePublished": "2015-11-09T09:00:14-08:00",
"dateModified": "2019-10-24T17:24:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"path": "/bayareabites/102914/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Deep-fried, smoked, grilled, \u003ca href=\"https://en.wikipedia.org/wiki/Spatchcock\" target=\"_blank\" rel=\"noopener\">spatchcocked\u003c/a>, stuffed, dismantled, braised, submerged in a vat of brine...over the many years I’ve been making Thanksgiving dinner, I’ve prepared turkey every which way, some more successful than others. But this year I’m going old-school with a big beautiful bird roasted in my oven.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>I’ve learned some key tips through my experiments: brined turkeys taste better, butter helps keep things moist, and don’t stuff your turkey or you risk food poisoning (plus I find it a bit gross.) So, with the stuffing on the side, this year I decided to treat my turkey the way I like to treat my roast chicken.\u003c/p>\n\u003cp>The first step is to dry brine it. What does that mean? Rub the turkey all over (inside and out, under and over the skin) with plenty of kosher salt and then let it sit and let the salt work its magic over one or two days. It works the way a wet brine does, which is to impart salty flavor into the meat.\u003c/p>\n\u003cfigure id=\"attachment_102959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102959\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-salt.jpg\" alt=\"Rub the turkey all over, inside and out, under the skin and over the skin, with plenty of kosher salt and then let it sit and let the salt work its magic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey all over, inside and out, under the skin and over the skin, with plenty of kosher salt and then let it sit and let the salt work its magic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next step: take the chill off the turkey and dry it all over with paper towels. I don’t bother rinsing it (and there's too much risk of cross-contamination with a giant dripping bird.) Drying it helps keep it from sticking, and helps the butter stick to it.\u003c/p>\n\u003cfigure id=\"attachment_102949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-dry.jpg\" alt=\"Take the chill off the turkey and dry it all over with paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-dry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Take the chill off the turkey and dry it all over with paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then rub that bird all over with a herb-infused butter as you did with the salt: inside and out and under and over the skin. Stuff it with a few aromatics (but not so many that there is no air circulation inside the bird), pop it on a rack in a roasting pan, and roast, roast, roast away.\u003c/p>\n\u003cfigure id=\"attachment_102957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102957\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-rub-butter.jpg\" alt=\"Rub that bird all over with a herb-infused butter, inside and out and under and over the skin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-rub-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub that bird all over with a herb-infused butter, inside and out and under and over the skin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I like to keep some liquid in the bottom of the roasting pan to help keep things moist -- plus it makes for a great gravy base when you're ready to make it. I also like to turn the bird while cooking to make sure it’s all nice and crisp and browned.\u003c/p>\n\u003cfigure id=\"attachment_102943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-add-liquid.jpg\" alt=\"I like to keep some liquid in the bottom of the roasting pan to help keep things moist.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to keep some liquid in the bottom of the roasting pan to help keep things moist. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep an eye on the temperature with an instant-read thermometer to make sure you don’t over or under cook this beauty.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Happy Turkey Day!\u003c/p>\n\u003ch3>Dry-Brined Herbed Roast Turkey\u003c/h3>\n\u003cp>\u003cem>Makes 12+ servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 14-lb turkey, ideally organic and pasture-raised, defrosted if frozen\u003c/li>\n\u003cli>About 1/4 cup kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tbsp chopped fresh thyme leaves\u003c/li>\n\u003cli>1 tbsp chopped fresh sage leaves\u003c/li>\n\u003cli>1 small yellow onion, roughly chopped\u003c/li>\n\u003cli>1 carrot, roughly chopped\u003c/li>\n\u003cli>1 cup turkey stock, chicken broth, or white wine\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cem>One to two days before roasting:\u003c/em>\u003cbr>\nRub the salt all over the turkey, under and over the skin and in the cavities. Place it in a roasting pan or a baking pan, cover tightly with plastic wrap and refrigerate until ready to cook.\u003c/li>\n\u003cli>\u003cem>The day you plan to serve the turkey:\u003c/em>\u003cbr>\nRemove the turkey from the refrigerator about 1 hour before roasting.\u003c/li>\n\u003cli>Meanwhile, preheat the oven to 400F. In a bowl, stir together the butter, thyme, and sage until well combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-butter.jpg\" alt=\"In a bowl, stir together the butter, thyme, and sage until well combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the butter, thyme, and sage until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using paper towels, dry the turkey inside and out. Rub the butter mixture under and over the top of the skin. Stuff the cavity with the onion, carrot and parsley sprigs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102946\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-butter-inside1.jpg\" alt=\"Rub the butter mixture under the skin and over the top of the skin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-butter-inside1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the butter mixture under the skin and over the top of the skin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102942\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-add-carrots.jpg\" alt=\"Stuff the cavity with the onion, carrot and parsley sprigs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-add-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuff the cavity with the onion, carrot and parsley sprigs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set the turkey on a roasting rack set inside of a roasting pan just big enough to hold the turkey. Add the stock or wine to the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-oven-raw.jpg\" alt=\"Roast the turkey for 1 hour, then reduce the heat to 375F.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the turkey for 1 hour, then reduce the heat to 375F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast the turkey for 1 hour, then reduce the heat to 375F. Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. The turkey juices should run clear.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102963\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-turn-bird.jpg\" alt=\"Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-turn-bird-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the turkey from the oven, transfer to a carving board, loosely tent with foil, and let rest for 15 minutes while you prepare the gravy from the pan juices.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102951\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-oven-done.jpg\" alt=\"Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-oven-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Be sure to reserve the turkey carcass and roasted vegetables for making stock.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-roasted-final2.jpg\" alt=\"The finished Dry-Brined Herbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-roasted-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Dry-Brined Herbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/102914/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15149",
"bayareabites_15012"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_15030",
"bayareabites_530",
"bayareabites_2962",
"bayareabites_543"
],
"featImg": "bayareabites_102955",
"label": "source_bayareabites_102914"
},
"bayareabites_90334": {
"type": "posts",
"id": "bayareabites_90334",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "90334",
"score": null,
"sort": [
1416879654000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1416879654,
"format": "aside",
"disqusTitle": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table",
"title": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90348\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\">\u003cimg class=\"size-full wp-image-90348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\" alt=\"Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\" width=\"1000\" height=\"224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. It adds only a couple of extra days to the planning time and absolutely no extra work.\u003c/p>\n\u003cp>[contextly_sidebar id=\"4JXRTBxVUiWid9z3qMF8uwsT7wyGmDmx\"]\u003c/p>\n\u003cp>What is a little extra work is to take your butter up another notch by adding in chopped herbs and spices — even homemade pumpkin pie spice — for a festive addition to the Thanksgiving table. But this final step takes only a few minutes, and it is easy to add just about anything you’d like to the freshly churned butter.\u003c/p>\n\u003cp>Now I know I just said that you can use un-fancy cream to make homemade butter, but I still like to start with a good, robust cream. The only caveat to keep in mind when choosing the cream is that you want to pick a product that has been “pasteurized,” not “ultra-pasteurized.” Pasteurized dairy has only been heated up to 161 degrees, whereas ultra-pasteurized dairy gets blasted with 280 degrees of heat. Those extra degrees can make a huge difference when trying to culture the cream, so it’s worth it to look for the pasteurized label.\u003c/p>\n\u003cfigure id=\"attachment_90337\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\">\u003cimg class=\"size-full wp-image-90337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\" alt=\"All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine one quart of cream with about 1/3 cup of plain yogurt. Make sure you’re buying yogurt with live cultures (and nothing else) added. It’s these cultures that will give your butter its pleasant tang. Put the cream-yogurt mixture in a large glass canning jar and cover the top with a clean dish towel. Secure with a rubber band and place the jar in a warm-ish place for 1 to 2 days. Since the temperatures are (finally) dropping, you may need to let the cream sit for an extra 12 hours or so.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll know the cream is ready to churn once it has thickened and takes on a tangy flavor. Depending on the cream and the yogurt you’ve used, the cream may be as thick as sour cream, or it may be runnier, like European-style yogurt. Either way, you’re looking for a subtle cultured tang. At that point, cover the jar with a lid and transfer it to the fridge for a few hours to chill. You can leave it in the fridge overnight if you’d like.\u003c/p>\n\u003cp>Once the cream is cold, transfer it to the bowl of a stand mixer fitted with a whisk attachment. (It is possible to make butter with a whisk or a hand mixer, but it will be far more work and you will likely splatter buttermilk all over your counter.) Drape a kitchen towel over the mixer to cover the space above the mixer bowl. Turn the mixer on high and let it run.\u003c/p>\n\u003cp>The mixer will take the cream through soft peaks:\u003c/p>\n\u003cfigure id=\"attachment_90342\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90342\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to soft peaks. Photo: Kate Williams\" width=\"1000\" height=\"659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to soft peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>And stiff peaks:\u003c/p>\n\u003cfigure id=\"attachment_90344\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to stiff peaks. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to stiff peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Before the butterfat separates from the buttermilk. You’ll know the cream has separated when you hear the buttermilk splatter against the bowl and the towel starts to get wet. Turn the mixer off and take a look at the contents of the bowl. You should clearly see yellow butter clumped on the whisk and white buttermilk in the bowl, like this:\u003c/p>\n\u003cfigure id=\"attachment_90341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\">\u003cimg class=\"size-full wp-image-90341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\" alt=\"Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If the cream isn’t fully separated, let it run (re-cover the mixer with the towel) for another 30 seconds or so. Next, strain out the butter by pouring the butter and buttermilk through a fine mesh strainer lined with a clean kitchen towel or triple layer of cheesecloth. Place the strainer over a bowl to collect the buttermilk. It is delicious, and you should keep it for baking or drinking straight up. Once most of the visible buttermilk has drained off, gather the edges of the kitchen towel together and squeeze the butter to drain off more buttermilk.\u003c/p>\n\u003cfigure id=\"attachment_90345\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\">\u003cimg class=\"size-full wp-image-90345\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\" alt=\"Let the butter drain through a clean dish towel first. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the butter drain through a clean dish towel first. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_90343\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\">\u003cimg class=\"size-full wp-image-90343\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\" alt=\"Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The butter may now look completely dry, but there’s still another step to take to remove hidden buttermilk: washing. Transfer the butter to a large bowl and cover it with about a half a cup of super cold ice water. Reach into the bowl and gently knead and fold the butter. You’ll see the water turn cloudy — that’s the buttermilk. Pour off the cloudy water and repeat the washing process until the water stays clear. Continue to knead the butter (without water) to expel any drops of water remaining.\u003c/p>\n\u003cfigure id=\"attachment_90346\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\">\u003cimg class=\"size-full wp-image-90346\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\" alt=\"Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now you’ve got butter! You can keep it totally plain, add a little salt, or go crazy with different flavorings. Flavored butter is also known as “compound” butter.\u003c/p>\n\u003cp>I’ve provided three variations on compound butter that will all make great additions to the Thanksgiving table. Each is scaled to be made with 4 tablespoons of butter, or 2 ounces if you’re using a scale to measure. You can make all three with this batch of butter, and still have some plain leftover for everyday use.\u003c/p>\n\u003cp>Chili-honey butter adds surprising heat to sautéed vegetables.\u003c/p>\n\u003cfigure id=\"attachment_90339\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\">\u003cimg class=\"size-full wp-image-90339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\" alt=\"Homemade cultured butter with honey and chiles. Photo: Kate Williams\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cultured butter with honey and chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Maple-spice butter will satisfy all of the pumpkin pie spice lovers at the table.\u003c/p>\n\u003cfigure id=\"attachment_90340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\">\u003cimg class=\"size-full wp-image-90340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\" alt=\"Maple-spice butter. Photo: Kate Williams\" width=\"1000\" height=\"672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-spice butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Savory garlic-herb butter is as fantastic smeared on a dinner roll as it is stuffed underneath turkey skin.\u003c/p>\n\u003cfigure id=\"attachment_90338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\">\u003cimg class=\"size-full wp-image-90338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\" alt=\"Garlic-herb butter. Photo: Kate Williams\" width=\"1000\" height=\"725\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic-herb butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cultured Compound Butter\u003c/h3>\n\u003cp>\u003cem>Makes 10-12 ounces of butter and 2 cups of buttermilk\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Each add-in is scaled for 2 ounces (4 tablespoon) of butter. If you would like to make more of any flavor, increase the amount of butter used appropriately.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>Butter\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 quart pasteurized heavy whipping cream (not ultra-pasteurized)\u003c/li>\n\u003cli>1/3 cup plain yogurt with active cultures\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt, optional (if not making compound butter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Add-ins\u003c/strong>\u003cbr>\n\u003cstrong>Chili-Honey\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>1/2 teaspoon crushed red pepper flakes\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple-Spice\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon allspice\u003c/p>\n\u003cp>\u003cstrong>Garlic-Herb\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 teaspoon chopped fresh parsley\u003c/li>\n\u003cli>1 teaspoon chopped fresh sage\u003c/li>\n\u003cli>1 teaspoon chopped fresh rosemary\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the cream and yogurt in large glass jar and stir to combine. Cover the jar with a clean kitchen towel and place jar in a warm area until the cream has thickened and become tangy, 24 to 48 hours.\u003c/li>\n\u003cli>Once the cream has thickened, remove the kitchen towel, cover container with lid, and refrigerate overnight.\u003c/li>\n\u003cli>To make the butter: Pour the chilled cultured cream into the bowl of a stand mixer fitted with whisk attachment. Drape a kitchen towel over the mixer to prevent splatter. Whip the cream on high until it separates into buttermilk and clumps of small, yellow beads of butter. This will take anywhere from 2 to 5 minutes.\u003c/li>\n\u003cli>Strain the butter through a clean kitchen towel-lined strainer. Gather the edges of the towel and twist to squeeze out more buttermilk from the butter. Transfer the butter to a clean large bowl and reserve the buttermilk for another use.\u003c/li>\n\u003cli>Prepare about 4 cups of ice water in a large measuring cup. Pour about 1/2 cup of ice water over the butter. With the butter resting in the water, gently fold and knead butter to expel remaining buttermilk. Discard the milky liquid and repeat washing and kneading process until the water is clear. This should take 4 to 6 washes.\u003c/li>\n\u003cli>After the final wash, discard any remaining water and continue to knead and fold the butter to squeeze out any remaining liquid. Discard any liquid remaining in the bowl.\u003c/li>\n\u003cli>To flavor the butter, measure out 2 ounces (4 tablespoons of butter) into a medium bowl. Choose your desired add-ins, and add them to the bowl with the butter. Use a fork to thoroughly whisk add-ins into the butter. Place in a small airtight container and refrigerate.\u003c/li>\n\u003cli>If you’d like to make plain salted butter, add flaky sea salt to washed butter. Season with additional salt to taste. Place in a small airtight container or roll into a log shape and wrap in parchment paper. Refrigerate for up to 1 month.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "90334 http://blogs.kqed.org/bayareabites/?p=90334",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/24/homemade-cultured-compound-butter-is-a-festive-addition-to-the-thanksgiving-table/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1559,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1571963091,
"excerpt": "Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. Kate Williams will show you how.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. Kate Williams will show you how.",
"title": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table",
"datePublished": "2014-11-24T17:40:54-08:00",
"dateModified": "2019-10-24T17:24:51-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "homemade-cultured-compound-butter-is-a-festive-addition-to-the-thanksgiving-table",
"status": "publish",
"path": "/bayareabites/90334/homemade-cultured-compound-butter-is-a-festive-addition-to-the-thanksgiving-table",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90348\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\">\u003cimg class=\"size-full wp-image-90348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\" alt=\"Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\" width=\"1000\" height=\"224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. It adds only a couple of extra days to the planning time and absolutely no extra work.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>What is a little extra work is to take your butter up another notch by adding in chopped herbs and spices — even homemade pumpkin pie spice — for a festive addition to the Thanksgiving table. But this final step takes only a few minutes, and it is easy to add just about anything you’d like to the freshly churned butter.\u003c/p>\n\u003cp>Now I know I just said that you can use un-fancy cream to make homemade butter, but I still like to start with a good, robust cream. The only caveat to keep in mind when choosing the cream is that you want to pick a product that has been “pasteurized,” not “ultra-pasteurized.” Pasteurized dairy has only been heated up to 161 degrees, whereas ultra-pasteurized dairy gets blasted with 280 degrees of heat. Those extra degrees can make a huge difference when trying to culture the cream, so it’s worth it to look for the pasteurized label.\u003c/p>\n\u003cfigure id=\"attachment_90337\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\">\u003cimg class=\"size-full wp-image-90337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\" alt=\"All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine one quart of cream with about 1/3 cup of plain yogurt. Make sure you’re buying yogurt with live cultures (and nothing else) added. It’s these cultures that will give your butter its pleasant tang. Put the cream-yogurt mixture in a large glass canning jar and cover the top with a clean dish towel. Secure with a rubber band and place the jar in a warm-ish place for 1 to 2 days. Since the temperatures are (finally) dropping, you may need to let the cream sit for an extra 12 hours or so.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll know the cream is ready to churn once it has thickened and takes on a tangy flavor. Depending on the cream and the yogurt you’ve used, the cream may be as thick as sour cream, or it may be runnier, like European-style yogurt. Either way, you’re looking for a subtle cultured tang. At that point, cover the jar with a lid and transfer it to the fridge for a few hours to chill. You can leave it in the fridge overnight if you’d like.\u003c/p>\n\u003cp>Once the cream is cold, transfer it to the bowl of a stand mixer fitted with a whisk attachment. (It is possible to make butter with a whisk or a hand mixer, but it will be far more work and you will likely splatter buttermilk all over your counter.) Drape a kitchen towel over the mixer to cover the space above the mixer bowl. Turn the mixer on high and let it run.\u003c/p>\n\u003cp>The mixer will take the cream through soft peaks:\u003c/p>\n\u003cfigure id=\"attachment_90342\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90342\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to soft peaks. Photo: Kate Williams\" width=\"1000\" height=\"659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to soft peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>And stiff peaks:\u003c/p>\n\u003cfigure id=\"attachment_90344\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to stiff peaks. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to stiff peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Before the butterfat separates from the buttermilk. You’ll know the cream has separated when you hear the buttermilk splatter against the bowl and the towel starts to get wet. Turn the mixer off and take a look at the contents of the bowl. You should clearly see yellow butter clumped on the whisk and white buttermilk in the bowl, like this:\u003c/p>\n\u003cfigure id=\"attachment_90341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\">\u003cimg class=\"size-full wp-image-90341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\" alt=\"Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If the cream isn’t fully separated, let it run (re-cover the mixer with the towel) for another 30 seconds or so. Next, strain out the butter by pouring the butter and buttermilk through a fine mesh strainer lined with a clean kitchen towel or triple layer of cheesecloth. Place the strainer over a bowl to collect the buttermilk. It is delicious, and you should keep it for baking or drinking straight up. Once most of the visible buttermilk has drained off, gather the edges of the kitchen towel together and squeeze the butter to drain off more buttermilk.\u003c/p>\n\u003cfigure id=\"attachment_90345\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\">\u003cimg class=\"size-full wp-image-90345\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\" alt=\"Let the butter drain through a clean dish towel first. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the butter drain through a clean dish towel first. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_90343\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\">\u003cimg class=\"size-full wp-image-90343\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\" alt=\"Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The butter may now look completely dry, but there’s still another step to take to remove hidden buttermilk: washing. Transfer the butter to a large bowl and cover it with about a half a cup of super cold ice water. Reach into the bowl and gently knead and fold the butter. You’ll see the water turn cloudy — that’s the buttermilk. Pour off the cloudy water and repeat the washing process until the water stays clear. Continue to knead the butter (without water) to expel any drops of water remaining.\u003c/p>\n\u003cfigure id=\"attachment_90346\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\">\u003cimg class=\"size-full wp-image-90346\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\" alt=\"Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now you’ve got butter! You can keep it totally plain, add a little salt, or go crazy with different flavorings. Flavored butter is also known as “compound” butter.\u003c/p>\n\u003cp>I’ve provided three variations on compound butter that will all make great additions to the Thanksgiving table. Each is scaled to be made with 4 tablespoons of butter, or 2 ounces if you’re using a scale to measure. You can make all three with this batch of butter, and still have some plain leftover for everyday use.\u003c/p>\n\u003cp>Chili-honey butter adds surprising heat to sautéed vegetables.\u003c/p>\n\u003cfigure id=\"attachment_90339\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\">\u003cimg class=\"size-full wp-image-90339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\" alt=\"Homemade cultured butter with honey and chiles. Photo: Kate Williams\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cultured butter with honey and chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Maple-spice butter will satisfy all of the pumpkin pie spice lovers at the table.\u003c/p>\n\u003cfigure id=\"attachment_90340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\">\u003cimg class=\"size-full wp-image-90340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\" alt=\"Maple-spice butter. Photo: Kate Williams\" width=\"1000\" height=\"672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-spice butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Savory garlic-herb butter is as fantastic smeared on a dinner roll as it is stuffed underneath turkey skin.\u003c/p>\n\u003cfigure id=\"attachment_90338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\">\u003cimg class=\"size-full wp-image-90338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\" alt=\"Garlic-herb butter. Photo: Kate Williams\" width=\"1000\" height=\"725\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic-herb butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cultured Compound Butter\u003c/h3>\n\u003cp>\u003cem>Makes 10-12 ounces of butter and 2 cups of buttermilk\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Each add-in is scaled for 2 ounces (4 tablespoon) of butter. If you would like to make more of any flavor, increase the amount of butter used appropriately.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>Butter\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 quart pasteurized heavy whipping cream (not ultra-pasteurized)\u003c/li>\n\u003cli>1/3 cup plain yogurt with active cultures\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt, optional (if not making compound butter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Add-ins\u003c/strong>\u003cbr>\n\u003cstrong>Chili-Honey\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>1/2 teaspoon crushed red pepper flakes\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple-Spice\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon allspice\u003c/p>\n\u003cp>\u003cstrong>Garlic-Herb\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 teaspoon chopped fresh parsley\u003c/li>\n\u003cli>1 teaspoon chopped fresh sage\u003c/li>\n\u003cli>1 teaspoon chopped fresh rosemary\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the cream and yogurt in large glass jar and stir to combine. Cover the jar with a clean kitchen towel and place jar in a warm area until the cream has thickened and become tangy, 24 to 48 hours.\u003c/li>\n\u003cli>Once the cream has thickened, remove the kitchen towel, cover container with lid, and refrigerate overnight.\u003c/li>\n\u003cli>To make the butter: Pour the chilled cultured cream into the bowl of a stand mixer fitted with whisk attachment. Drape a kitchen towel over the mixer to prevent splatter. Whip the cream on high until it separates into buttermilk and clumps of small, yellow beads of butter. This will take anywhere from 2 to 5 minutes.\u003c/li>\n\u003cli>Strain the butter through a clean kitchen towel-lined strainer. Gather the edges of the towel and twist to squeeze out more buttermilk from the butter. Transfer the butter to a clean large bowl and reserve the buttermilk for another use.\u003c/li>\n\u003cli>Prepare about 4 cups of ice water in a large measuring cup. Pour about 1/2 cup of ice water over the butter. With the butter resting in the water, gently fold and knead butter to expel remaining buttermilk. Discard the milky liquid and repeat washing and kneading process until the water is clear. This should take 4 to 6 washes.\u003c/li>\n\u003cli>After the final wash, discard any remaining water and continue to knead and fold the butter to squeeze out any remaining liquid. Discard any liquid remaining in the bowl.\u003c/li>\n\u003cli>To flavor the butter, measure out 2 ounces (4 tablespoons of butter) into a medium bowl. Choose your desired add-ins, and add them to the bowl with the butter. Use a fork to thoroughly whisk add-ins into the butter. Place in a small airtight container and refrigerate.\u003c/li>\n\u003cli>If you’d like to make plain salted butter, add flaky sea salt to washed butter. Season with additional salt to taste. Place in a small airtight container or roll into a log shape and wrap in parchment paper. Refrigerate for up to 1 month.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/90334/homemade-cultured-compound-butter-is-a-festive-addition-to-the-thanksgiving-table",
"authors": [
"5485"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_752",
"bayareabites_2638",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_1288",
"bayareabites_13949",
"bayareabites_530",
"bayareabites_2962"
],
"featImg": "bayareabites_90348",
"label": "bayareabites_15012"
},
"bayareabites_89937": {
"type": "posts",
"id": "bayareabites_89937",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "89937",
"score": null,
"sort": [
1416773150000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1416773150,
"format": "aside",
"disqusTitle": "Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor",
"title": "Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\" alt=\"Homemade pumpkin caramels. Photo: Kate Williams\" width=\"1000\" height=\"623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pumpkin caramels. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. They may sound like a lot of work, but these miniature candies are not terribly difficult once you get the hang of boiling sugar. Plus their layers of rich pumpkin and sweet maple flavor means that a little treat goes a long way.\u003c/p>\n\u003cfigure id=\"attachment_89942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\">\u003cimg class=\"size-full wp-image-89942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\" alt=\"Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\" width=\"1000\" height=\"752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do before even stepping near the stove is to prepare your pan. Once your caramel mixture has reached the optimal temperature, you’ll want to dump it straight into the pan, so you need to be ready. Line an 8-inch square baking pan with two overlapping piece of parchment paper (or aluminum foil). Make sure the paper sticks up over the top of the pan; you’ll use the excess as handles for pulling out the set caramels. Lightly grease the parchment with softened butter for extra non-stick insurance.\u003c/p>\n\u003cfigure id=\"attachment_89943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\">\u003cimg class=\"size-full wp-image-89943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\" alt=\"A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the pumpkin mixture. Caramels get their soft texture from a substantial amount of cream and butter. In these caramels, I’ve cut back a bit on the cream and replaced it with canned pumpkin puree. (You can use puree made from fresh pumpkins, but you’ll need to cook it down to evaporate much of its water content.) Along with the cream, butter, and pumpkin, I add fall flavor with a homemade pumpkin spice mix: cinnamon, ginger, nutmeg, allspice, clove, and a hefty pinch of flaked sea salt. Combine all of these ingredients in a small saucepan and bring to a simmer to melt the butter. Stir gently to combine the cream and pumpkin. Once the butter is melted, remove the saucepan from the heat and cover it to keep the mixture warm.\u003c/p>\n\u003cfigure id=\"attachment_89941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\" alt=\"When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\" width=\"1000\" height=\"712\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s sugar time. Traditionally, caramels are made with a mixture of corn syrup and granulated sugar. Here, I’ve replaced the corn syrup with earthy maple syrup, which complements the pumpkin. The biggest trick when melting the sugar is to keep it from crystallizing on the sides of the pot. To help prevent crystals from forming, pour the sugar into a tall mound in the middle of the liquid syrup. As the sugar melts, it will fall into the maple syrup, but once its dissolved, it will cause fewer problems. Heat the sugars over medium high heat and let the mixture come to a boil. Don’t stir yet! If it seems like the sugar needs a little encouragement in order to dissolve, swirl the pot gently to mix.\u003c/p>\n\u003cp>As you cook off the water from the sugars, you’ll notice the bubbles changing. At first they will be small and vigorous; over time, they will grow in width, but will appear stickier. Keep a watchful eye on the pot as the mixture will expand rapidly and may overflow out of the saucepan. Use the tallest pot you’ve got to prevent it. If the mixture still looks like it will boil over, carefully remove the pot from the heat and gently swirl the mixture until the bubbles subside.\u003c/p>\n\u003cfigure id=\"attachment_89940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\" alt=\"The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the sugar mixture is boiling, keep an eye on its temperature. Once it reaches 248 degrees (a digital thermometer is very helpful), reduce the heat to medium low. Very, very carefully pour the cream mixture into the sugar mixture. Use a clean rubber spatula to stir as you pour in the cream. The sugar mixture may sputter and increase in volume; monitor the heat and turn it off if it looks like it will over flow. Continue to stir the caramel mixture as it boils over medium low heat. Once the caramel gets back to 240 degrees, it is done.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pour the caramel into the prepared pan and gently tap the pan on the counter to remove any air bubbles. Now it’s waiting time. You’ll need to make sure that the caramels are completely cool before cutting or even touching them. Remember, 240-degree sugar is super hot. I actually prefer to chill the caramels before slicing them, but I let the caramels come to room temperature before placing them in the fridge. (Rapid chilling can lead to crystallization.)\u003c/p>\n\u003cp>Once they’re cooled, slice the caramels into small squares, about 1 inch all around, and wrap each in its own piece of parchment paper. You can get fancy and twist the paper together, or you can simply fold the paper around the candy. Either way, you’ve got a tasty treat on your hands, ready for any guests who walk through the door.\u003c/p>\n\u003cfigure id=\"attachment_89944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\" alt=\"Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\" width=\"1000\" height=\"618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pumpkin Caramels\u003c/h3>\n\u003cp>\u003cem>Makes about 50 caramels\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup canned pumpkin puree (not pumpkin pie filling)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, cut into large pieces, plus extra for greasing pan\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt\u003c/li>\n\u003cli>1/2 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/8 teaspoon ground allspice\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 1/2 cups granulated sugar\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 8-inch square baking pan with parchment paper or aluminum foil so that the edges hang over the sides of the pan to form a sling. Grease parchment paper with butter. Set aside.\u003c/li>\n\u003cli>Combine cream, pumpkin, butter, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves in a small saucepan. Bring to a simmer over medium low heat and simmer until butter melts. Stir to incorporate pumpkin. Remove from heat and cover to keep warm.\u003c/li>\n\u003cli>Meanwhile, combine water and maple syrup in a large, high-sided saucepan. Carefully pour sugar into the center of the saucepan so that it doesn’t touch the sides of the saucepan.\u003c/li>\n\u003cli>Without stirring, bring sugar and syrup to a rapid boil over medium high heat. Let mixture boil, occasionally swirling the pan to melt the sugar, until it reads 248 degrees on an instant read thermometer. Reduce the heat to medium low.\u003c/li>\n\u003cli>Very carefully, pour the cream mixture into the boiling sugar. It will sputter and may look as though it will overflow out of the pan. If it is about to overflow, remove the pot from the heat to cool for 30 seconds. Using a clean rubber spatula, carefully stir the cream mixture into the sugar until it is well incorporated. Continue to cook the mixture over medium low heat until it returns to 240 degrees. Stir frequently to prevent the sugar mixture from burning.\u003c/li>\n\u003cli>Carefully pour the mixture into the prepared pan. Let cool to room temperature.\u003c/li>\n\u003cli>It is easiest to cut and wrap the caramels if they have been chilled in the refrigerator, so once the pan reaches room temperature, place in the fridge for at least 2 hours to chill. Using the parchment sling, remove the caramels from the pan and transfer to a cutting board. Slice into 1-inch squares. Wrap each square in its own piece of parchment paper and transfer to a storage container. The caramels will keep for up to 2 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "89937 http://blogs.kqed.org/bayareabites/?p=89937",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/23/homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1330,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1571963107,
"excerpt": "After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. Kate Williams will show you how to make them at home.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. Kate Williams will show you how to make them at home.",
"title": "Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor",
"datePublished": "2014-11-23T12:05:50-08:00",
"dateModified": "2019-10-24T17:25:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor",
"status": "publish",
"path": "/bayareabites/89937/homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\" alt=\"Homemade pumpkin caramels. Photo: Kate Williams\" width=\"1000\" height=\"623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pumpkin caramels. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. They may sound like a lot of work, but these miniature candies are not terribly difficult once you get the hang of boiling sugar. Plus their layers of rich pumpkin and sweet maple flavor means that a little treat goes a long way.\u003c/p>\n\u003cfigure id=\"attachment_89942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\">\u003cimg class=\"size-full wp-image-89942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\" alt=\"Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\" width=\"1000\" height=\"752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do before even stepping near the stove is to prepare your pan. Once your caramel mixture has reached the optimal temperature, you’ll want to dump it straight into the pan, so you need to be ready. Line an 8-inch square baking pan with two overlapping piece of parchment paper (or aluminum foil). Make sure the paper sticks up over the top of the pan; you’ll use the excess as handles for pulling out the set caramels. Lightly grease the parchment with softened butter for extra non-stick insurance.\u003c/p>\n\u003cfigure id=\"attachment_89943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\">\u003cimg class=\"size-full wp-image-89943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\" alt=\"A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the pumpkin mixture. Caramels get their soft texture from a substantial amount of cream and butter. In these caramels, I’ve cut back a bit on the cream and replaced it with canned pumpkin puree. (You can use puree made from fresh pumpkins, but you’ll need to cook it down to evaporate much of its water content.) Along with the cream, butter, and pumpkin, I add fall flavor with a homemade pumpkin spice mix: cinnamon, ginger, nutmeg, allspice, clove, and a hefty pinch of flaked sea salt. Combine all of these ingredients in a small saucepan and bring to a simmer to melt the butter. Stir gently to combine the cream and pumpkin. Once the butter is melted, remove the saucepan from the heat and cover it to keep the mixture warm.\u003c/p>\n\u003cfigure id=\"attachment_89941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\" alt=\"When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\" width=\"1000\" height=\"712\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s sugar time. Traditionally, caramels are made with a mixture of corn syrup and granulated sugar. Here, I’ve replaced the corn syrup with earthy maple syrup, which complements the pumpkin. The biggest trick when melting the sugar is to keep it from crystallizing on the sides of the pot. To help prevent crystals from forming, pour the sugar into a tall mound in the middle of the liquid syrup. As the sugar melts, it will fall into the maple syrup, but once its dissolved, it will cause fewer problems. Heat the sugars over medium high heat and let the mixture come to a boil. Don’t stir yet! If it seems like the sugar needs a little encouragement in order to dissolve, swirl the pot gently to mix.\u003c/p>\n\u003cp>As you cook off the water from the sugars, you’ll notice the bubbles changing. At first they will be small and vigorous; over time, they will grow in width, but will appear stickier. Keep a watchful eye on the pot as the mixture will expand rapidly and may overflow out of the saucepan. Use the tallest pot you’ve got to prevent it. If the mixture still looks like it will boil over, carefully remove the pot from the heat and gently swirl the mixture until the bubbles subside.\u003c/p>\n\u003cfigure id=\"attachment_89940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\" alt=\"The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the sugar mixture is boiling, keep an eye on its temperature. Once it reaches 248 degrees (a digital thermometer is very helpful), reduce the heat to medium low. Very, very carefully pour the cream mixture into the sugar mixture. Use a clean rubber spatula to stir as you pour in the cream. The sugar mixture may sputter and increase in volume; monitor the heat and turn it off if it looks like it will over flow. Continue to stir the caramel mixture as it boils over medium low heat. Once the caramel gets back to 240 degrees, it is done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pour the caramel into the prepared pan and gently tap the pan on the counter to remove any air bubbles. Now it’s waiting time. You’ll need to make sure that the caramels are completely cool before cutting or even touching them. Remember, 240-degree sugar is super hot. I actually prefer to chill the caramels before slicing them, but I let the caramels come to room temperature before placing them in the fridge. (Rapid chilling can lead to crystallization.)\u003c/p>\n\u003cp>Once they’re cooled, slice the caramels into small squares, about 1 inch all around, and wrap each in its own piece of parchment paper. You can get fancy and twist the paper together, or you can simply fold the paper around the candy. Either way, you’ve got a tasty treat on your hands, ready for any guests who walk through the door.\u003c/p>\n\u003cfigure id=\"attachment_89944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\" alt=\"Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\" width=\"1000\" height=\"618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pumpkin Caramels\u003c/h3>\n\u003cp>\u003cem>Makes about 50 caramels\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup canned pumpkin puree (not pumpkin pie filling)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, cut into large pieces, plus extra for greasing pan\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt\u003c/li>\n\u003cli>1/2 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/8 teaspoon ground allspice\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 1/2 cups granulated sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 8-inch square baking pan with parchment paper or aluminum foil so that the edges hang over the sides of the pan to form a sling. Grease parchment paper with butter. Set aside.\u003c/li>\n\u003cli>Combine cream, pumpkin, butter, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves in a small saucepan. Bring to a simmer over medium low heat and simmer until butter melts. Stir to incorporate pumpkin. Remove from heat and cover to keep warm.\u003c/li>\n\u003cli>Meanwhile, combine water and maple syrup in a large, high-sided saucepan. Carefully pour sugar into the center of the saucepan so that it doesn’t touch the sides of the saucepan.\u003c/li>\n\u003cli>Without stirring, bring sugar and syrup to a rapid boil over medium high heat. Let mixture boil, occasionally swirling the pan to melt the sugar, until it reads 248 degrees on an instant read thermometer. Reduce the heat to medium low.\u003c/li>\n\u003cli>Very carefully, pour the cream mixture into the boiling sugar. It will sputter and may look as though it will overflow out of the pan. If it is about to overflow, remove the pot from the heat to cool for 30 seconds. Using a clean rubber spatula, carefully stir the cream mixture into the sugar until it is well incorporated. Continue to cook the mixture over medium low heat until it returns to 240 degrees. Stir frequently to prevent the sugar mixture from burning.\u003c/li>\n\u003cli>Carefully pour the mixture into the prepared pan. Let cool to room temperature.\u003c/li>\n\u003cli>It is easiest to cut and wrap the caramels if they have been chilled in the refrigerator, so once the pan reaches room temperature, place in the fridge for at least 2 hours to chill. Using the parchment sling, remove the caramels from the pan and transfer to a cutting board. Slice into 1-inch squares. Wrap each square in its own piece of parchment paper and transfer to a storage container. The caramels will keep for up to 2 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/89937/homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor",
"authors": [
"5485"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_752",
"bayareabites_1653",
"bayareabites_2638",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_416",
"bayareabites_13941",
"bayareabites_138",
"bayareabites_13942",
"bayareabites_1511",
"bayareabites_530",
"bayareabites_2962"
],
"featImg": "bayareabites_89944",
"label": "bayareabites_15012"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?series=thanksgiving-recipes": {
"isFetching": false,
"latestQuery": {
"from": 24,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 67,
"relation": "eq"
},
"items": [
"bayareabites_103945",
"bayareabites_103942",
"bayareabites_102917",
"bayareabites_102972",
"bayareabites_103172",
"bayareabites_103164",
"bayareabites_102926",
"bayareabites_102921",
"bayareabites_102919",
"bayareabites_102914",
"bayareabites_90334",
"bayareabites_89937"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_series_thanksgiving-recipes": {
"isLoading": true
},
"bayareabites_15012": {
"type": "terms",
"id": "bayareabites_15012",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15012",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Thanksgiving Recipes",
"description": "\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1.jpg\" alt=\"THANKSGIVING-centerpiece1000 (1)\" width=\"1000\" height=\"666\" class=\"aligncenter size-full wp-image-103674\" />\r\n\r\nEntrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests. ",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Entrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests.",
"title": "Thanksgiving Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99342,
"slug": "thanksgiving-recipes",
"isLoading": false,
"link": "/bayareabites/series/thanksgiving-recipes"
},
"source_bayareabites_103945": {
"type": "terms",
"id": "source_bayareabites_103945",
"meta": {
"override": true
},
"name": "Holiday Leftover Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-leftovers/",
"isLoading": false
},
"source_bayareabites_102917": {
"type": "terms",
"id": "source_bayareabites_102917",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"source_bayareabites_102972": {
"type": "terms",
"id": "source_bayareabites_102972",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"source_bayareabites_103172": {
"type": "terms",
"id": "source_bayareabites_103172",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"source_bayareabites_103164": {
"type": "terms",
"id": "source_bayareabites_103164",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"source_bayareabites_102926": {
"type": "terms",
"id": "source_bayareabites_102926",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"source_bayareabites_102921": {
"type": "terms",
"id": "source_bayareabites_102921",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"source_bayareabites_102919": {
"type": "terms",
"id": "source_bayareabites_102919",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"source_bayareabites_102914": {
"type": "terms",
"id": "source_bayareabites_102914",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"bayareabites_15149": {
"type": "terms",
"id": "bayareabites_15149",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15149",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Our Top 10 Recipes From 2015",
"description": "\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" rel=\"attachment wp-att-103088\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish.jpg\" alt=\"brusselsprouts-finish\" width=\"1920\" height=\"1280\" class=\"aligncenter size-full wp-image-103088\" />\u003c/a>\r\n\r\nBrussels sprouts were the \"it\" vegetable this past year and a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" target=\"_blank\">creamy gratin\u003c/a> topped the list of your favorite recipes from our Bay Area Bites contributors. Bookmark this page so you can enjoy them again!",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Brussels sprouts were the \"it\" vegetable this past year and a creamy gratin topped the list of your favorite recipes from our Bay Area Bites contributors. Bookmark this page so you can enjoy them again!",
"title": "Our Top 10 Recipes From 2015 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99479,
"slug": "our-top-10-recipes-from-2015",
"isLoading": false,
"link": "/bayareabites/series/our-top-10-recipes-from-2015"
},
"bayareabites_15101": {
"type": "terms",
"id": "bayareabites_15101",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15101",
"found": true
},
"relationships": {
"ogImgId": {
"data": {
"type": "attachments",
"id": "bayareabites_103066"
}
},
"twImgId": {
"data": {
"type": "attachments",
"id": "bayareabites_103066"
}
}
},
"featImg": null,
"name": "Transform Your Thanksgiving Leftovers",
"description": "Go beyond turkey sandwiches and turn your leftovers into some truly magnificent dishes with our special recipes.",
"taxonomy": "series",
"headData": {
"twImgId": "bayareabites_103066",
"twTitle": null,
"ogTitle": null,
"ogImgId": "bayareabites_103066",
"twDescription": null,
"description": "Go beyond turkey sandwiches and turn your leftovers into some truly magnificent dishes with our special recipes.",
"title": "Transform Your Thanksgiving Leftovers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99431,
"slug": "thanksgiving-leftovers",
"isLoading": false,
"link": "/bayareabites/series/thanksgiving-leftovers"
},
"bayareabites_12550": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipes"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_14362": {
"type": "terms",
"id": "bayareabites_14362",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14362",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seasonal recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seasonal recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98738,
"slug": "seasonal-recipes",
"isLoading": false,
"link": "/bayareabites/category/seasonal-recipes"
},
"bayareabites_15073": {
"type": "terms",
"id": "bayareabites_15073",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15073",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Avgolemono",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Avgolemono Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99403,
"slug": "avgolemono",
"isLoading": false,
"link": "/bayareabites/tag/avgolemono"
},
"bayareabites_8811": {
"type": "terms",
"id": "bayareabites_8811",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8811",
"found": true
},
"relationships": {},
"featImg": null,
"name": "enchiladas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "enchiladas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3264,
"slug": "enchiladas",
"isLoading": false,
"link": "/bayareabites/tag/enchiladas"
},
"bayareabites_546": {
"type": "terms",
"id": "bayareabites_546",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "546",
"found": true
},
"relationships": {},
"featImg": null,
"name": "leftovers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "leftovers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 511,
"slug": "leftovers",
"isLoading": false,
"link": "/bayareabites/tag/leftovers"
},
"bayareabites_439": {
"type": "terms",
"id": "bayareabites_439",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "439",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 404,
"slug": "soup",
"isLoading": false,
"link": "/bayareabites/tag/soup"
},
"bayareabites_530": {
"type": "terms",
"id": "bayareabites_530",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "530",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 495,
"slug": "thanksgiving",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving"
},
"bayareabites_2962": {
"type": "terms",
"id": "bayareabites_2962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2067,
"slug": "thanksgiving-recipes",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving-recipes"
},
"bayareabites_15077": {
"type": "terms",
"id": "bayareabites_15077",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15077",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tortilla soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tortilla soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99407,
"slug": "tortilla-soup",
"isLoading": false,
"link": "/bayareabites/tag/tortilla-soup"
},
"bayareabites_543": {
"type": "terms",
"id": "bayareabites_543",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "543",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 508,
"slug": "turkey",
"isLoading": false,
"link": "/bayareabites/tag/turkey"
},
"bayareabites_3041": {
"type": "terms",
"id": "bayareabites_3041",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3041",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkey hash",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkey hash Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2116,
"slug": "turkey-hash",
"isLoading": false,
"link": "/bayareabites/tag/turkey-hash"
},
"bayareabites_15108": {
"type": "terms",
"id": "bayareabites_15108",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkey soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkey soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99438,
"slug": "turkey-soup",
"isLoading": false,
"link": "/bayareabites/tag/turkey-soup"
},
"bayareabites_15074": {
"type": "terms",
"id": "bayareabites_15074",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15074",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkey stock",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkey stock Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99404,
"slug": "turkey-stock",
"isLoading": false,
"link": "/bayareabites/tag/turkey-stock"
},
"bayareabites_2898": {
"type": "terms",
"id": "bayareabites_2898",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2898",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brussels sprouts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brussels sprouts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2028,
"slug": "brussels-sprouts",
"isLoading": false,
"link": "/bayareabites/tag/brussels-sprouts"
},
"bayareabites_9904": {
"type": "terms",
"id": "bayareabites_9904",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9904",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cranberry sauce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cranberry sauce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4358,
"slug": "cranberry-sauce",
"isLoading": false,
"link": "/bayareabites/tag/cranberry-sauce"
},
"bayareabites_2996": {
"type": "terms",
"id": "bayareabites_2996",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2996",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pumpkin pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pumpkin pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2091,
"slug": "pumpkin-pie",
"isLoading": false,
"link": "/bayareabites/tag/pumpkin-pie"
},
"bayareabites_15072": {
"type": "terms",
"id": "bayareabites_15072",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15072",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Roasted Butternut Squash Soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Roasted Butternut Squash Soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99402,
"slug": "roasted-butternut-squash-soup",
"isLoading": false,
"link": "/bayareabites/tag/roasted-butternut-squash-soup"
},
"bayareabites_15071": {
"type": "terms",
"id": "bayareabites_15071",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15071",
"found": true
},
"relationships": {},
"featImg": null,
"name": "roasted vegetables",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "roasted vegetables Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99401,
"slug": "roasted-vegetables",
"isLoading": false,
"link": "/bayareabites/tag/roasted-vegetables"
},
"bayareabites_1587": {
"type": "terms",
"id": "bayareabites_1587",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1587",
"found": true
},
"relationships": {},
"featImg": null,
"name": "stuffing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "stuffing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1289,
"slug": "stuffing",
"isLoading": false,
"link": "/bayareabites/tag/stuffing"
},
"bayareabites_15032": {
"type": "terms",
"id": "bayareabites_15032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sweet potato dinner rolls",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sweet potato dinner rolls Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99362,
"slug": "sweet-potato-dinner-rolls",
"isLoading": false,
"link": "/bayareabites/tag/sweet-potato-dinner-rolls"
},
"bayareabites_13923": {
"type": "terms",
"id": "bayareabites_13923",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13923",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sweet potatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sweet potatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8397,
"slug": "sweet-potatoes",
"isLoading": false,
"link": "/bayareabites/tag/sweet-potatoes"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_228": {
"type": "terms",
"id": "bayareabites_228",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "228",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 193,
"slug": "pie",
"isLoading": false,
"link": "/bayareabites/tag/pie"
},
"bayareabites_9893": {
"type": "terms",
"id": "bayareabites_9893",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9893",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cranberries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cranberries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4347,
"slug": "cranberries",
"isLoading": false,
"link": "/bayareabites/tag/cranberries"
},
"bayareabites_15039": {
"type": "terms",
"id": "bayareabites_15039",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15039",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cranberry-Apple Chutney",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cranberry-Apple Chutney Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99369,
"slug": "cranberry-apple-chutney",
"isLoading": false,
"link": "/bayareabites/tag/cranberry-apple-chutney"
},
"bayareabites_12869": {
"type": "terms",
"id": "bayareabites_12869",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12869",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy recipes and guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy recipes and guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7332,
"slug": "healthy-recipes",
"isLoading": false,
"link": "/bayareabites/category/healthy-recipes"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_469": {
"type": "terms",
"id": "bayareabites_469",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "469",
"found": true
},
"relationships": {},
"featImg": null,
"name": "apples",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "apples Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 434,
"slug": "apples",
"isLoading": false,
"link": "/bayareabites/tag/apples"
},
"bayareabites_1642": {
"type": "terms",
"id": "bayareabites_1642",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1642",
"found": true
},
"relationships": {},
"featImg": null,
"name": "butternut squash",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "butternut squash Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1324,
"slug": "butternut-squash",
"isLoading": false,
"link": "/bayareabites/tag/butternut-squash"
},
"bayareabites_2016": {
"type": "terms",
"id": "bayareabites_2016",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2016",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ginger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ginger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1522,
"slug": "ginger",
"isLoading": false,
"link": "/bayareabites/tag/ginger"
},
"bayareabites_9017": {
"type": "terms",
"id": "bayareabites_9017",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9017",
"found": true
},
"relationships": {},
"featImg": null,
"name": "carrots",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "carrots Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3470,
"slug": "carrots",
"isLoading": false,
"link": "/bayareabites/tag/carrots"
},
"bayareabites_876": {
"type": "terms",
"id": "bayareabites_876",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "876",
"found": true
},
"relationships": {},
"featImg": null,
"name": "honey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "honey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 853,
"slug": "honey",
"isLoading": false,
"link": "/bayareabites/tag/honey"
},
"bayareabites_14012": {
"type": "terms",
"id": "bayareabites_14012",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14012",
"found": true
},
"relationships": {},
"featImg": null,
"name": "parsnips",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "parsnips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8486,
"slug": "parsnips",
"isLoading": false,
"link": "/bayareabites/tag/parsnips"
},
"bayareabites_1031": {
"type": "terms",
"id": "bayareabites_1031",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1031",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thyme",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thyme Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 937,
"slug": "thyme",
"isLoading": false,
"link": "/bayareabites/tag/thyme"
},
"bayareabites_199": {
"type": "terms",
"id": "bayareabites_199",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "199",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetables",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetables Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 164,
"slug": "vegetables",
"isLoading": false,
"link": "/bayareabites/tag/vegetables"
},
"bayareabites_278": {
"type": "terms",
"id": "bayareabites_278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bacon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bacon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 243,
"slug": "bacon",
"isLoading": false,
"link": "/bayareabites/tag/bacon"
},
"bayareabites_14750": {
"type": "terms",
"id": "bayareabites_14750",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 153,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/tag/cheese"
},
"bayareabites_15035": {
"type": "terms",
"id": "bayareabites_15035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gratin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gratin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99365,
"slug": "gratin",
"isLoading": false,
"link": "/bayareabites/tag/gratin"
},
"bayareabites_12787": {
"type": "terms",
"id": "bayareabites_12787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gruyere",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gruyere Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7250,
"slug": "gruyere",
"isLoading": false,
"link": "/bayareabites/tag/gruyere"
},
"bayareabites_15034": {
"type": "terms",
"id": "bayareabites_15034",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15034",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dinner rolls",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dinner rolls Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99364,
"slug": "dinner-rolls",
"isLoading": false,
"link": "/bayareabites/tag/dinner-rolls"
},
"bayareabites_14023": {
"type": "terms",
"id": "bayareabites_14023",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14023",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pull-Apart Rolls",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pull-Apart Rolls Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8497,
"slug": "pull-apart-rolls",
"isLoading": false,
"link": "/bayareabites/tag/pull-apart-rolls"
},
"bayareabites_14006": {
"type": "terms",
"id": "bayareabites_14006",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14006",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rolls",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rolls Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8480,
"slug": "rolls",
"isLoading": false,
"link": "/bayareabites/tag/rolls"
},
"bayareabites_3059": {
"type": "terms",
"id": "bayareabites_3059",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3059",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dressing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dressing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2126,
"slug": "dressing",
"isLoading": false,
"link": "/bayareabites/tag/dressing"
},
"bayareabites_15031": {
"type": "terms",
"id": "bayareabites_15031",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15031",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wild mushroom stuffing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wild mushroom stuffing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99361,
"slug": "wild-mushroom-stuffing",
"isLoading": false,
"link": "/bayareabites/tag/wild-mushroom-stuffing"
},
"bayareabites_12689": {
"type": "terms",
"id": "bayareabites_12689",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12689",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wild mushrooms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wild mushrooms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7152,
"slug": "wild-mushrooms",
"isLoading": false,
"link": "/bayareabites/tag/wild-mushrooms"
},
"bayareabites_15030": {
"type": "terms",
"id": "bayareabites_15030",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15030",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dry-brined",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dry-brined Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99360,
"slug": "dry-brined",
"isLoading": false,
"link": "/bayareabites/tag/dry-brined"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_1288": {
"type": "terms",
"id": "bayareabites_1288",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1288",
"found": true
},
"relationships": {},
"featImg": null,
"name": "butter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "butter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1127,
"slug": "butter",
"isLoading": false,
"link": "/bayareabites/tag/butter"
},
"bayareabites_13949": {
"type": "terms",
"id": "bayareabites_13949",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13949",
"found": true
},
"relationships": {},
"featImg": null,
"name": "compound butter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "compound butter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8423,
"slug": "compound-butter",
"isLoading": false,
"link": "/bayareabites/tag/compound-butter"
},
"bayareabites_416": {
"type": "terms",
"id": "bayareabites_416",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "416",
"found": true
},
"relationships": {},
"featImg": null,
"name": "candy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "candy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 381,
"slug": "candy",
"isLoading": false,
"link": "/bayareabites/tag/candy"
},
"bayareabites_13941": {
"type": "terms",
"id": "bayareabites_13941",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13941",
"found": true
},
"relationships": {},
"featImg": null,
"name": "caramels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "caramels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8415,
"slug": "caramels",
"isLoading": false,
"link": "/bayareabites/tag/caramels"
},
"bayareabites_138": {
"type": "terms",
"id": "bayareabites_138",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "138",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten-free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten-free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 103,
"slug": "gluten-free",
"isLoading": false,
"link": "/bayareabites/tag/gluten-free"
},
"bayareabites_13942": {
"type": "terms",
"id": "bayareabites_13942",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13942",
"found": true
},
"relationships": {},
"featImg": null,
"name": "party favors",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "party favors Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8416,
"slug": "party-favors",
"isLoading": false,
"link": "/bayareabites/tag/party-favors"
},
"bayareabites_1511": {
"type": "terms",
"id": "bayareabites_1511",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1511",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pumpkin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pumpkin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1251,
"slug": "pumpkin",
"isLoading": false,
"link": "/bayareabites/tag/pumpkin"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
Entrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests. 
